Ingredients
- 3 slices bacon
- 1 can (10 1/2 oz) condensed cream of mushroom soup, divided
- 1 1/2 cups chicken broth
- 1 tsp season salt, plus more for chicken
- 2 cups uncooked white minute rice
- 2 cups broccoli florets*, fresh or frozen
- 1 can (4 oz) sliced mushrooms, drained
- 3 boneless skinless chicken breasts, thawed
- Shredded cheddar cheese
Directions
- In large skillet, cut bacon and fry into bacon bits, drain on paper towel and set aside
- Heat oven to 375º.
- Cut 3 (18×12-inch) sheets of heavy-duty foil.
- Reserve 6 Tbsp soup.
- In 8-cup glass measuring cup, bring chicken broth to a boil in microwave.
- Add remaining soup and season salt; 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 broccoli and mushrooms.
- Place chicken breast on center of each sheet of foil, sprinkle both sides lightly with season salt.
- Spread 2 Tbsp reserved soup over each breast.
- Spoon 1/3 of rice and vegetable mixture (about 1 1/3 cup) around each chicken breast.
- Evenly top with bacon and sprinkle with cheese.
- 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 cookie sheet and bake for 35 minutes.
Notes
*If using frozen, rinsed and thawed under cold water in strainer