3 whole (or split) chicken breasts, I use boneless
Salt and pepper to taste
3 potatoes, cut 1/2 inch slices
4 carrots, cut in 1/2 inch slices
1/2 lb. mushrooms, thinly sliced
6 tbsp. butter
6 tbsp. cream of chicken soup

Place each chicken breast on a large piece of heavy duty aluminum foil. Sprinkle with salt and pepper. Divide potatoes, carrots and mushrooms equally among packets. Salt and pepper vegetable in each packet; dot each with 1 tablespoon butter, put cream of chicken on each bundle. Seal foil tightly. Grill on medium low fire for 1 hour. Unwrap bundles and place on serving plates. Serve with rice. May be cooked in 350 degree oven for 1 hour. NOTE: This is great for Sunday dinner. Put on grill or oven, will be ready when you get back from church. Serves 4 to 6.