Chicken and Rice Casserole Foil Packs

Chicken and Rice Casserole Foil Packs
Preparation time
25 mins
Cooking time
45 mins
Easy Recipes
4 people

Chicken and Rice Casserole Foil Packs.

We took our favorite casserole and turned it into a light and easy foil pack dinner, filled with classic flavors and fresh vegetables.


Chicken and Rice Casserole Foil Packs


  • 1 can (10 1/2 oz) condensed cream of chicken soup
  • 1 1/2 cups Progressoβ„’ unsalted chicken stock (from 32-oz carton)
  • 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


  1. Heat gas or charcoal grill. Cut 4 (18×12-inch) sheets of heavy-duty foil. Spray with cooking spray.
  2. Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken stock and 1 teaspoon of the seasoning; 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 carrots and peppers.
  3. 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 tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
  4. 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.
  5. Place packs on grill over medium heat. Cover grill; cook 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 165Β°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

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