MENU
  • Print
    6K
  • Save
    2K
  • Pinterest
    1K
  • Email
    438
  • Facebook
    194

Chicken and Rice Casserole Foil Packs

  • Prep 25 min
  • Total 45 min
  • Servings 4

We took our favorite casserole and turned it into a light and easy foil pack dinner, filled with classic flavors and fresh vegetables. MORE + LESS -

Ingredients

1
can (10 1/2 oz) condensed cream of chicken soup
1 1/2
cups Progresso™ unsalted chicken stock (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

Steps

Hide Images
  • 1
    Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  • 2
    Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken stock 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.
  • 3
    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.
  • 4
    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.
  • 5
    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.

Expert Tips

  • For a different flavor, substitute golden condensed mushroom soup for cream of chicken soup in this recipe.
  • To make in oven, place packs on cookie sheet. Bake at 375°F 32 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
530
Calories from Fat
130
% Daily Value
Total Fat
14g
22%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
120mg
41%
Sodium
980mg
41%
Potassium
590mg
17%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
9%
Sugars
2g
Protein
49g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment