This is a great make-ahead recipe. You can make the packets up in the morning and refrigerate….pop them in the oven when you get home. A tasty dish of chicken, ham and mushrooms is easy to make—and even easier to clean up—with this parchment-envelope preparation.
If you just can’t pass up this recipe, I do have stuffing and condensed soup recipes on the blog; although it will extend your prep time.
Parchment Pack Chicken Dinner
6
servings10
minutes35
minutes45
minutesA comfort food made simply and with less cleanup time. Perfect for weeknights if you have leftover stuffing and premade condensed soup.
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Ingredients
1 recipe Stuffing
6 boneless skinless chicken thighs
6 slices sliced Ham
1/2 cup cut green beans
Instructions
- Heat oven to 400°F.
- Mix soup and 1/4 cup water. Prepare stuffing up to the cooking steps.
- Spoon stuffing onto centers of 6 large sheets parchment paper greased with butter.
- Top with chicken, ham, green beans and condensed soup.
- Fold paper to make 6 packets; place in single layer on rimmed baking sheet.
- Bake 30 to 35 min. or until chicken is done (165°F).
- Cut slits in paper to release steam before carefully opening packets.
- Slide food out of packets onto plates and serve.
Notes
- Rudi’s Frozen Gluten Free Homestyle Bread or Simple Truth™ Gluten Free White Frozen Bread are both widely available options that fits most of our needs (we typically avoid gums)
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