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Name: Chicken, Rice and Vegetables in Foil
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 10 oz Cream of mushroom soup; 2 Chicken breasts; 1/2 c Green peppers chopped; 1/2 c Celery chopped; 1 c Rice; 1/2 ts Salt; 1 10-oz bag Mixed vegetables, frozen; 1/2 c milk; 1 Onion minced; 1 1/2 c Water

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INGREDIENTS

10 oz Cream of mushroom soup
2 Chicken breasts
1/2 c Green peppers ; chopped
1/2 c Celery ; chopped
1 c Rice
1/2 ts Salt
1 10-oz bag Mixed vegetables, frozen
1/2 c milk
1 Onion ; minced
1 1/2 c Water

Servings

INSTRUCTIONS

1. Mix the rice, onion, green pepper, celery and salt in a small bowl. Add the water; stir to blend. 2. Divide the whole chicken breasts; you will need 4 pieces. Tear 4 pieces of foil about 15 inches long. Divide the rice mixture into four portions, one portion to each foil piece. Place the foil onto a cookie sheet with edges of foil turned up so liquid does not run out. Place one piece of chicken on top of each portion of rice mixture. 3. Blend the soup and milk; spoon equally over the chicken. 4. Thaw the mixed vegetables just enough to separate. Arrange the vegetables around the chicken. Bring long ends of foil up and fold carefully. Fold the two sides up and seal so juice will not run out. Place packs on a cookie sheet in a preheated 375-degree oven. Bake for 1 hour. Fold back foil and serve in the foil if desired. Recipe By : Jo Anne Merrill From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Chicken, Rice and Vegetables in Foil

10 oz Cream of mushroom soup
2 Chicken breasts
1/2 c Green peppers chopped
1/2 c Celery chopped
1 c Rice
1/2 ts Salt
1 10-oz bag Mixed vegetables, frozen
1/2 c milk
1 Onion minced
1 1/2 c Water

1. Mix the rice, onion, green pepper, celery and salt in a small bowl. Add  the water; stir to blend. 2. Divide the whole chicken breasts; you will  need 4 pieces. Tear 4 pieces of foil about 15 inches long. Divide the rice  mixture into four portions, one portion to each foil piece. Place the foil  onto a cookie sheet with edges of foil turned up so liquid does not run  out. Place one piece of chicken on top of each portion of rice mixture. 3.  Blend the soup and milk; spoon equally over the chicken. 4. Thaw the mixed  vegetables just enough to separate. Arrange the vegetables around the  chicken. Bring long ends of foil up and fold carefully. Fold the two sides  up and seal so juice will not run out. Place packs on a cookie sheet in a  preheated 375-degree oven. Bake for 1 hour. Fold back foil and serve in the  foil if desired.    Recipe By     : Jo Anne Merrill    From:                                 Date: 05/28    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (765g)
Recipe Makes: 4

Calories: 815
Calories from Fat: 91 (11%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 2.7g	13 %
	Monounsaturated Fat 1.6g
	Polyunsanturated Fat 1.6g
Cholesterol 277.2mg		85 %
Sodium 852.4mg		29 %
Potassium 1500.2mg		39 %
Total Carbohydrate 56.9g		17 %
	Dietary Fiber 6.4g	25 %
	Sugars, other 50.6g
Protein 115.9g		166 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 815

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