Stuffed Chicken Foil Packets

This is actually easier than making a whole stuffed chicken...but somehow I usually end up making a whole stuffed chicken instead of this. Dee-deh-dee!

Stuffed Chicken Foil Packets

6 skinless, boneless chicken breasts halves
4 c. Pepperidge Farm herb seasoned stuffing mix
1 can (10 3/4 oz.) cream of mushroom soup
1/4 c. milk or cream
1 c. warm water
4 or 5 slices of deli ham, minced
1 lb. fresh mushrooms, sliced (or you can use 2 cans of mushrooms, drained)

1. Heat oven to 400˚.
2. Tear off six squares of heavy-duty foil. Spray each with a tad of cooking spray to prevent sticking.
3. Mix soup and milk/cream; set aside.
4. Combine stuffing mix and water; spoon onto center of each foil square, dividing as evenly as you can.
5. Top each stuffing mound with a chicken breast, then add ham and mushrooms to each. Spoon soup over top of each.
6. Lift ends of foil packet and fold over twice at top, then sides. Repeat for each packet, leaving some room for steam (i.e. do not fold up packets tightly around contents; the chicken needs to steam inside).
7. Place packets on a large baking sheet, bake for 35 to 45 minutes, depending on how large the breast is; you want to make sure it is done through. Remove packets and let them stand 5 minutes.
8. Place packet on dinner plate, then cut slit in foil to release steam before opening fully.
   

NOTES: You don't have to use mushrooms and mushroom soup if you don't want to—you can use cream of chicken soup and whatever your favorite veggies might be. Adding cheese to this recipe is messy because it ends up sticking to the foil.