- 1 chicken leg or thigh
- 1 medium potato, cut into fourths
- 1 medium carrot, cut into 1/4 inch slices
- 1 envelope individual serving instant cream of chicken soup
- 1 envelope individual serving instant onion soup
- 1/2 cup water
- 1/2 cup frozen cut green beans
1. Place chicken in center of piece of aluminum foil, 18 x 15 inches.
2. Place potato on 1 side of chicken, place carrot on other side.
3. Mix instant soups and water until thickened.
4. Spoon over chicken; top with green beans.
5. Wrap securely in foil; place on ungreased cookie sheet.
6. Cook in 450º oven until chicken is done, about 50 minutes.
BEEF IN FOIL:
1. Substitute 4-ounce piece beef boneless round steak, about 1/2 inch thick, for the chicken leg or thigh.
2. Cook in 450º oven until beef is tender, 50 to 60 minutes.