Mushroom Chicken Foil Packets
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Mushroom Chicken Foil Packets are an easy dinner that cleans up after itself. Chicken and rice with peas and mushrooms – it’s a well rounded meal cooked in a foil packet!
If you’re looking for a quick weeknight meal, a foil packet dinner is it. Plus, these have almost no cleanup!
As usual, I’m behind on the trends. Ankle booties, I just started wearing them. Harry Potter Books? Read them just a year or two ago. Sex and the City? Still haven’t watched it.
And now, the food version: Foil Packets. They were everywhere last summer and I’m just now making my first one. But believe me, it won’t be my last.
Like lots of trends, foil packets aren’t new, but thanks to Food Network Magazine, Facebook, and Pinterest, everyone thinks they’re the best thing ever. In my day, we called them parchment packets. As in, no foil involved; I always used parchment paper. Although, I was usually making fish and veggies, not chicken or jambalaya or one of the other amazing foil packet recipes you can find these days.
If you’ve never tried a foil pack dinner, you should. Not only did the food cook evenly and the flavors marry and taste delicious, but there was almost zero cleanup. No pans to wash. No grill to scrub. THAT is pretty much a dinner time miracle, don’t you think?
All thanks to these Mushroom Chicken Foil Packets, made with peas and rice and mushroom soup. Only 5 ingredients and 10 minutes of prep time and dinner is in the oven. Now, where’s my wine?
I love the combination of chicken and mushrooms. If I’m being honest, I just love mushrooms – period, especially in a creamy sauce. This easy chicken recipe has all of that in one packet of flavor.
One of the other things I love about this recipe is how easy and versatile it is to change it up. I can see turning these chicken foil packs into steak or shrimp or any other protein. And, since this recipe has vegetables in it too, its one-stop easy meal. I may have been late to this trend, but I’m glad I’m on it now. I plan to make all sorts of recipes using foil packets coming up, especially over the summer when we can make BBQ foil packs! That’s the best, really; no heating up of the oven required.
I’ve seen recipes made with stuffing, but I love pairing a chicken foil packet with rice. It soaks up the sauce and gets a nice flavor during cooking, and the soup makes the creamy mushroom chicken taste so good.
Mushroom Chicken Foil Packets are easy to assemble with rice, mushrooms, peas, and a creamy mushroom soup over chicken. Plus, no cleanup makes me a happy mom.
How to make Mushroom Chicken Foil Packets EASY:
- There’s not much easier than a foil pack dinner! I like to use either heavy duty foil OR two layered sheets of regular foil.
- Slice your chicken into small 4-6 ounce portions, and make sure they’re all equally sized for even cooking.
- Skip the rice making step: buy a bag of premade rice. Once it soaks in the sauce during cooking, no one will know.
- Feel free to add your favorite vegetables instead of peas or mushrooms!
- Bake these in a nice hot oven until the chicken is cooked through. Transfer to a plate and dinner is done, although if you’re making these foil packets for camping, no plate needed!
Creamy Mushroom Chicken Foil Packets with peas and rice are the perfect easy meal for any busy weeknight. You’re welcome moms!
Mushroom Chicken Foil Packets
Mushroom Chicken Foil Packs are an easy dinner that cleans up after itself. Chicken and rice with peas and mushrooms are a well rounded meal cooked in a foil packet!
- 1 pack (8.8 ounces/250g) Ready Rice Brown or White rice (or 2 cups cooked rice)
- 1 1/2 pounds chicken breast
- 1 can (10.75 ounces/298g) condensed cream of mushroom soup (I used 98% fat free)
- 1/4 cup water
- 8 ounces sliced mushrooms
- 1 cup frozen peas
- Preheat oven to 400°F. Lay out 6 sheets of heavy-duty foil (or do double sheets if you are using regular foil).
- Place 1/3 cup of rice in the center of each foil sheet.
- Cut your chicken breasts into 6 equal size pieces, about 1/2” thick. Place one piece on top of the rice on each foil sheet.
- Stir together soup and water in a small bowl.
- Evenly divide the mushroom and peas over the top of each chicken breast. Top each with soup mix (about 2-3 tablespoons each packet).
- Bring up foil sides. Double-fold top and both ends to seal each packet, leaving room for heat circulation. Place packets in a single layer on a large cookie sheet.
- Bake 30-35 minutes or until chicken is cooked through (170°F). Remove packets from oven and let stand 5 minutes. Serve one packet per person. Carefully cut open packet to release steam before opening.
Yield: 6 servings, Serving Size: 1 packet
- Amount Per Serving:
- Calories: 343
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 93mg
- Sodium: 816mg
- Carbohydrates: 14g
- Fiber: 2g
- Sugar: 5g
- Protein: 39g
Adapted from Kraft recipes.All images and text © . Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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