Prep time
15 MIN
Total time
50 MIN
Serves
4

Ingredients

Directions

  1. Place 2 sweet potato slices onto centre of each of 4 (12"/30 cm) parchment paper squares.
  2. Mix soup,rice,1/2 tbsp (7 mL) mustard and oregano. Top each pair of sweet potato slices with 1/4 of rice mixture. Place on each,a chicken breast,brushed with 1/4 of remaining mustard. Top each stack with 5 green beans,lightly brushed with oil.
  3. Seal parchment paper,lunch-box sandwich style,first folding over lengthwise twice at top. Fold ends over twice and tuck under to form each of 4 bundles. Place,with lengthwise seam up,onto baking sheet.
  4. Bake in 375°F (190°C) oven until chicken reaches 165°F (74°C) in centre – about 35 minutes. Let stand 5 minutes. Open bundles carefully to avoid steam.

Recipe tips

* If very small sweet potatoes,use 12 slices – 3 per bundle.

For quicker baking time,use double layer rectangles (15" x 12"/37 cm x 30 cm) of aluminum foil instead of parchment paper. In step 3,seal foil tightly around the edges. In step 4,bake in 450°F (230°C) oven until chicken reaches 165°F (74°C) in centre – about 25 minutes.

Recipe Made With

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

CAMPBELL’S® Condensed Low Fat Cream of Chicken Soup

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