- 1 fryer chicken, cut up
- 3-4 medium potatoes, peeled and sliced
- 1 cup thinly sliced carrots
- 1 medium green pepper, sliced
- 1 can condensed cream of mushroom soup, undiluted
- 1/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Grill chicken, covered, for 3 minutes on each side.
Place 2 pieces of chicken on each of four double thicknesses of heavy-duty foil. Divide the potatoes, carrots and green pepper among the packets. Top each with soup, water, salt and pepper. Fold foil and seal tightly.
Grill, covered, for 20-25 minutes on each side or until chicken juices run clear.