Chicken Pockets

I can't even try to remember where this recipe came from, just that we have made it in my family for years! It was also the first meal I made for Josh's dad and step-mom, and has become a favorite of Josh's, second only to chicken pot pie.

2 chicken breasts (1 per pocket)

2 potatoes (1 per pocket), peeled and thinly sliced

handful baby carrots, thinly sliced

1 slice of onion per pocket

1 Tbsp butter per pocket

1 can of cream of chicken soup per 2 pockets

salt and pepper to taste

mushrooms (optional)

Place each chicken breast on a separate piece of foil. Add potatoes, onion, carrots, butter, soup, salt and pepper (mushrooms too if you want them).

Fold foil around ingredients and place on a baking sheet. Cook for 35 minutes at 425 degrees, check for doneness.

These can also be done on the grill, which makes them even better. It takes slightly longer, about 45 minutes.

It's not pretty, but it is delicious!