Chicken and Rice Casserole Foil Packs
1 can (10 1/2 oz) condensed cream of chicken soup
1 1/2 cups unsalted chicken broth
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
Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
Measure 1/2 cup of the condensed soup, and reserve. In a 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand for about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
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 the tops of breasts. Spread 2 tablespoons of reserved soup over each breast; evenly top with bacon.
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 the packs on the grill over medium heat. Cover grill; cook for 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 165F). Remove packs from the grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.
For a different flavor, substitute golden condensed mushroom soup for cream of chicken soup in this recipe.
To make in a oven, place the packs on a cookie sheet. Bake at 375F 32 to 35 minutes or until the juice of chicken is clear when the center of thickest part is cut (at least 165F).
Calories: 540 Carbs: 55g Fiber: 2g Sodium: 1000mg Protein: 47g