Foil Pouch Supper

This foil pouch recipe combines chicken, onion, hashbrowns, carrots, parsnip and peas with a creamy base for a delicious meal.


8 slices

Chicken lunchmeat, from the deli, thick sliced


Yellow onion, thinly sliced

2 cups

Hash browns, frozen

1 tsp.



Carrots, peeled and thinly sliced


Parsnip, peeled and thinly sliced

1 1/3 cups

Frozen peas

1 can - 10.5 oz.

Cream of chicken soup, condensed

8 tsp.

Lipton® Recipe Secrets, Golden Onion Flavor


  1. Preheat oven to 350 degrees.

  2. Cut four pieces heavy-duty foil about 12 inches long and lay on a flat surface. Spray the center of each piece of foil with cooking spray without getting oil on the edges.

  3. Layer 1/4 of the ingredients onto the center of each piece of foil in the order listed.

  4. Seal pouches with seams as high as possible so the pouches do not leak while cooking.

  5. Place pouches on a large baking sheet to prevent oven spills. Bake 45 minutes.

  6. Remove from oven and carefully open pouches with a fork to let out the steam. Transfer food to dinner plates.

Lipton® is a registered trademark of Unilever Supply Chain, Inc. Recipe from 101 Things to Do with Rotisserie Chicken, by Madge Baird. Reprinted with permission of Gibbs Smith.