A very good chicken dinner.

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

PREPARATION:

• 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 sticks on center of each piece of foil.

• Stir together mushroom soup and onion soup mix; spoon soup mixture over drum stocks and top with peas.

• Place on coals or grill [grill 5" above coals], cook for about 40-50 minutes until tender, turning regulary.

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

• Servings: 4
  Preparation time: 40-50 minutes

Grocery List:

For four scouts

• 8 chicken drum sticks or 4 thighs

• 1 pkg. (10 oz.) frozen green peas or corn

• 4 med. potatoes

• 4 med. carrots

• 1 env. dry onion soup mix

• 1 can (10 3/4 oz.) condensed cream of mushroom soup

• pepper

• Seasoned Salt or regular table salt

• 1 roll of heavy foil or foil pouches. [one pouch per scout]

For eight scouts

• 16 chicken drum sticks or 8 thighs

• 2 pkg. (10 oz.) frozen green peas or corn

• 8 med. potatoes

• 8 med. carrots

• 2 env. dry onion soup mix

• 2 can (10 3/4 oz.) condensed cream of mushroom soup

• pepper

• Seasoned Salt or regular table salt

• 1 roll of heavy foil or foil pouches. [one pouch per scout]

For twelve scouts

• 24 chicken drum sticks or 16 thighs

• 3 pkg. (10 oz.) frozen green peas or corn

• 12 med. potatoes

• 12 med. carrots

• 3 env. dry onion soup mix

• 3 can (10 3/4 oz.) condensed cream of mushroom soup

• pepper

• Seasoned Salt or regular table salt

• 1 roll of heavy foil or foil pouches. [one pouch per scout]