Chicken and Stuffing

This foil packet main dish eats like a gourmet meal—perfect if you’re camping or vacationing outdoors over a holiday. There’s just something about stuffing that makes dinner seem extra special. And it is. But this is not a difficult dish to make—and you can celebrate anytime, after all, no matter what the calendar says.

MAKES: 4 servings | PREP TIME: 15 minutes | GRILL TIME: 30 minutes | REST TIME: 5 minutes

Foil needed: 8 (12 x 12-inch) heavy-duty pieces

  • 1 (6-ounce) package chicken stuffing mix
  • 1¼ cups water
  • 1½ pounds boneless, skinless chicken tenders
  • 4 cups bite-size broccoli pieces
  • 4 slices bacon, fried and broken into bite-size pieces
  • 1 cup shredded American or cheddar cheese
  • 1¼ cups ranch dressing
  1. Spray each piece of foil lightly with nonstick cooking spray.
  2. In a medium bowl, mix together the stuffing mix and water.
  3. Divide the stuffing into 4 portions and place on 4 foil sheets. Top each stuffing portion with a quarter of the chicken pieces.
  4. Combine the broccoli, bacon, cheese, and ranch dressing in a large zip-top plastic bag. Massage the bag until the ingredients are evenly mixed, then divide the mixture into 4 portions and place on top of chicken.
  5. Seal the foil packets with the four extra pieces of foil with air space at the top to prevent sticking or burning. Then grill over medium heat for 30 minutes, or until the chicken is done.
  6. Vent with a knife to let out the excess steam, let rest for 5 minutes, and serve.

Fun Fact: Ranch is the most popular dressing in the United States. It started as a buttermilk-based dressing in Alaska. Afterward, the creator of the dressing moved to California and opened Hidden Valley Ranch with his wife, where it was modified as a packaged seasoning mix. The bottled version, which doesn’t have to be refrigerated if still sealed, was rolled out in 1983. Bottled dressing is a godsend on camping trips.