Foil Pack Chicken & Mushroom Dinner

1 (10 ¾ oz.) can cream of mushroom soup
1 ¾ cup water, divided
1 (6 oz.) pkg. Stove Top Stuffing Mix for chicken
6 small boneless, skinless chicken breasts
4 thin slices smoked or honey ham, chopped
1 ½ cups sliced, fresh mushrooms
1 ½ cups frozen peas

Preheat oven to 400. Mix soup and ¼ cup of water; set aside. Combine stuffing mix with remaining 1½ cups water; spoon evenly onto center of each of six large sheets of heavy-duty foil sprayed with cooking spray. Top each with one chicken breast. Cover evenly with ham, mushrooms, peas, and soup mixture.

Bring up foil sides. Double-fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in a single layer on a 15x10x1 inch cookie sheet.

Bake 30-35 minutes or until chicken is cooked through (170 degrees). Remove packets from oven; let stand for 5 minutes. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Makes 6 servings, 1 packet each. (Recipe adapted from kraftfoods.com)