Chicken and Rice Casserole Foil Packs Recipe

Name: Chicken and Rice Casserole Foil Packs
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (10 1/2 oz) condensed cream of chicken soup; 1 1/2 cups Progresso™ unsalted chicken broth (from 32-oz carton); 3 teaspoons Montreal chicken seasoning; 2 cups uncooked instant white rice; 1/2 cup shredded carrot; 1 cup halved, seeded and sliced mini sweet peppers; 4 boneless skinless chicken breasts (6 oz each); 4 slices cooked bacon, coarsely chopped; 2 green onions, sliced

Ingredients

1 can (10 1/2 oz) condensed cream of chicken soup
1 1/2 cups Progresso™ unsalted chicken broth (from 32-oz carton)
3 teaspoons Montreal chicken seasoning
2 cups uncooked instant white rice
1/2 cup shredded carrot
1 cup halved, seeded and sliced mini sweet peppers
4 boneless skinless chicken breasts (6 oz each)
4 slices cooked bacon, coarsely chopped
2 green onions, sliced

	PREP TIME 25m	COOK TIME 20m	TOTAL TIME 45m
YIELD 4 servings

Instructions

Heat gas or charcoal grill.
Cut 4 (18x12-inch) sheets of heavy-duty foil.
Spray with cooking spray.
Measure 1/2 cup of the condensed soup, and reserve.
In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend.
Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed.
Stir in carrots and peppers.
Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil.
Dividing evenly, spoon rice and vegetable mixture around each chicken breast.
Divide any remaining soaking liquid over tops of breasts.
Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
Bring up 2 sides of foil so edges meet.
Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
Fold other sides to seal.
Place packs on grill over medium heat. Cover grill; cook 10 minutes.
Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Remove packs from grill; cut large X across top of each pack.
Carefully fold back foil, and garnish with green onions.