Patio Chicken
Ingredients
- 6 c cooked quinoa
- Pam cooking spray
- 6 piece of 12x12 inch square of tinfoil
- 2 pkg Lipton's dried onion soup
- 6 chicken breast
- 1 cup mushrooms, sliced
- 1 whipping cream
- 6 Tbsp butter
- Salt and pepper to taste
Directions
- Preheat oven to 350 Spray each tinfoil square with cooking spray.
- Place about a cup of quinoa on each tinfoil square.
- Sprinkle one package of onion soup equally on top of all the quinoa mounds.
- Add chicken breast to each quinoa mound.
- Add the second package of onion soup equally on top of the chicken.
- Evenly divide the mushrooms between the 6 portions.
- Fold up the tinfoil around each mound so the liquids that are being added do not leak out.
- Add one tablespoon of butter and 3 tablespoons of whipping cream to each tinfoil.
- Salt and pepper each portion.
- Carefully wrap each tinfoil closed.
- Bake until chicken is done, usually about 30 minutes.
- Open each tinfoil packet and slide portion onto a cool dish.
Recipe by: Ida Hohenshilt (Sheila's Granny)