High End Hobo #rsc

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 14 1/2 ounces green beans, canned and drained
• 12 ounces red potatoes, unpeeled and cut into bite-size pieces (about 3/4 inch)
• 12 baby carrots
• 1 medium onion, quartered and then cut in half
• 4 teaspoons hidden valley original ranch dressing mix
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 tablespoons mushroom soup, canned and undiluted
• 4 tablespoons water
• 16 ounces boneless skinless chicken breasts, totaling 4 pieces
• 1/4 cup grated parmesan cheese
• 2 teaspoons hidden valley original ranch dressing mix
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon sugar
• 1/8 teaspoon black pepper
• 4 slices bacon, cut in half
• 4 slices bacon

Recipe

• 1 preheat oven to 375 degrees. tear/cut 4 pieces of 15"x15" parchment paper or aluminum foil and set aside.
• 2 stir vegetable mix together and then mix well with vegetables.
• 3 in each of 4 15"x15" pieces of parchment paper or aluminum foil, put 1/4 of the mixed vegetables in the center. lay 2 bacon piece halves on top of the mix, side by side.
• 4 stir together the chicken mix ingredients and put into a plastic bag. add chicken breasts and shake to coat well.
• 5 on each of the mixed vegetables with bacon halves, lay a coated chicken breast. lay one whole slice of bacon on top of each coated chicken breast.
• 6 fold each piece of filled parchment paper or aluminum foil into a packet that ensures that steam will not escape. this can be done by bringing together two opposite ends and crimping somewhat tightly. then, roll the two remaining sides towards the center and crimp.
• 7 put folded packets into a 9"x13" baking dish. bake one hour or until the chicken reaches a temperature between 155 and 165 degrees.
• 8 carefully open the high end hobo packets, avoiding contact with the great steam escape, and serve right from the packets or slide onto plates. enjoy!