1 pkg. (10 oz.) frozen green peas or corn
4 med. carrots
4 med. potatoes, pared
8 chicken drum sticks or 4 thighs
1 can (10 3/4 oz.) condensed cream of mushroom soup (low salt works well)
1 env. (about 1 1/2 oz.) onion soup mix

Rinse peas or corn under running cold water to separate; drain. Tear off 4 pieces heavy-duty aluminum foil, each 18 x 15 inches. Place 1 carrot, thinly sliced, 1 potato cut into quarters and 2 drum stocks on center of each piece.

Stir together mushroom soup and onion soup mix; spoon soup mixture over drum stocks and top with peas. Wrap securely in foil; place on ungreased cookie sheet. Bake in 450 degree oven until tender, about 40-50 minutes.

Note: Chicken breasts can be used, but cut cooking time to 35 minutes. 4 servings.