Patio Chicken




  1. Preheat oven to 350 Spray each tinfoil square with cooking spray.
  2. Place about a cup of quinoa on each tinfoil square.
  3. Sprinkle one package of onion soup equally on top of all the quinoa mounds.
  4. Add chicken breast to each quinoa mound.
  5. Add the second package of onion soup equally on top of the chicken.
  6. Evenly divide the mushrooms between the 6 portions.
  7. Fold up the tinfoil around each mound so the liquids that are being added do not leak out.
  8. Add one tablespoon of butter and 3 tablespoons of whipping cream to each tinfoil.
  9. Salt and pepper each portion.
  10. Carefully wrap each tinfoil closed.
  11. Bake until chicken is done, usually about 30 minutes.
  12. Open each tinfoil packet and slide portion onto a cool dish.

Recipe by: Ida Hohenshilt (Sheila’s Granny)