Recipe by: Kraft Heinz
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1-1/4 cups water, divided
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breasts (1-1/2 lb.)
6 slices Deli Ham
1-1/2 cups sliced fresh mushrooms
1-1/2 cups frozen peas
1 – Mix first 4 ingredients; reserve 1/4 cup. Pour remaining steak sauce mixture over steaks in shallow glass dish; turn to evenly coat both sides of steak with sauce. Refrigerate 30 min. to marinate.
2 – Heat oven to 400°F.
3 – Mix soup and 1/4 cup water. Combine stuffing mix and remaining water; spoon onto centers of 6 large sheets heavy-duty foil sprayed with cooking spray
4 – Top with chicken, ham, vegetables and soup. Fold foil to make 6 packets; place in single layer on rimmed baking sheet.
5 – Bake 30 to 35 min. or until chicken is done (165°F). Cut slits in foil to release steam before carefully opening packets.