Wednesday, November 28, 2012


I posted this picture today on Little Magnolia Kitchen's Facebook page but I didn't tell what was inside.  

Well, now you's a healthy chicken dish! 
this is before cooking

 Easy clean-up!


Low in Fat!

Really Yummmmmmmy!

Super easy to make!

What's not to love? 

I have been making this recipe for years and years and it is one of my family's favorites.  The recipe originally called for cooking sherry and different veggies but I changed it up a bit.  I really like the French Onion Soup in this recipe much better but you can try it both ways or find another liquid to try.  You can try different seasonings too.  You could go spicy, mexican, italian...lots of options!  

I always serve it with a mixed, fresh fruit salad and rolls.

Oh and by the way, speaking of rolls...have you tried the Rhodes Frozen Rolls?  They are amazing!  I used them for the first time at Thanksgiving this year.  I usually make homemade rolls but these were soooo easy and soooo good that I think these delightful little  diddies are my new best friends! Ha!

sorry I cannot get this picture to turn...ugh!

I literally opened the bag, sprayed a foil pan with Pam put the rolls in, sprayed a sheet of cling wrap with Pam, placed it on top of the rolls and walked away for 5 hours.  They rose up perfectly, I placed them in the oven for about 15 minutes and they were big, light, and fluffy.  I, of course, brushed them with honey butter when they came out of the oven....oh my gosh!!

Okay, here is the recipe...hope you try it.  Please let me know what you think if you try it by commenting here on the blog or Little Magnolia Kitchen facebook page.  Thanks so much for stopping by, it really makes my day!

8 chicken breasts
3 russet potatoes, sliced into wide slices
4 yellow squash, sliced into wide slices
1 bag of small carrots
1 large yellow onion, sliced into rings

1 container of sliced mushrooms
1-1/4 sticks butter, sliced
2 cans French Onion Soup
Garlic Powder
Garlic Salt
Heavy Duty Aluminum Foil, 8 - 16 to 18 inch long pieces

Preheat oven to 350 Degrees!

Wash and pat dry chicken.

Slice potatoes into wide slices so that they do not turn to mush while the chicken bakes. 

Do the same with the squash

Slice the onion into rings

Slice the butter into little pats.  It makes it so much faster and easier if you do this beforehand.  Gotta be careful with cross-contamination when dealing with chicken.

Tear off 8 sheets of Heavy Duty aluminum foil about 16-18 inches.

Place a piece of chicken on a piece of foil and season with garlic salt, garlic powder and pepper.

Place sliced potatoes on top of chicken

Place a pat of butter on top of each potato.  Salt and pepper the potatoes

Place a slice of squash on top of each pat of butter and season.

Place the carrots on each side of the chicken

Top with several sliced mushrooms and sliced onions

Spoon 3 to 4 teaspoonfuls of French Onion Soup over the top

Sprinkle more garlic powder, salt and pepper

Pull the two sides of the aluminum foil over the top of the chicken and fold down

Fold the ends to secure that the juices stay in the foil

Place the foil packets on a cookie sheet and bake in a 350 degree oven for 1 hour.

Open the foil packet, be careful to not burn yourself, and pour into a bowl.

I wonder if I could make cook these in a slow cooker?  I know 8 wouldn't fit but maybe's a thought!  Let me know if you try it!