The first time I ever had a tin foil dinner, I was disgusted. I had made it per my husband's instructions - ground beef, carrots, potatoes - and then seasoned the heck out of it. I was sure that it would turn out so well, but when we ate them, it tasted like nothing. It was just texture. I asked if that was what they were supposed to taste like and he said, "Yeah. Just put some ketchup on it." Lovely. So now I was eating textured ketchup. The next opportunity I had to make a tin foil dinner was this last weekend. I made sure that we would not be eating the traditional tasteless mush and would be actually eating something we wanted to put in our mouths.
When making this recipe, I decided that it was essential to go way over the top on flavor at first. The fire had cooked out all flavor before, so I figured that if there was way too much flavor to start with, we might end up somewhere in the middle. I figured right. The end result was absolutely perfect. Cheesy, creamy and delicious. The sauce soaked right into the vegetables and marinated the chicken. My husband said that it was the best tin foil dinner he's ever had. He said, "You have to understand. These are traditional. They don't usually taste good, so these are awesome." I guess I did something right. And finishing the meal off with a Reese's smore doesn't hurt either.
The Best Tin Foil Dinners
2 large Yukon gold potatoes, sliced
2 large carrots, peeled and sliced
2 tablespoons olive oil
2 chicken breasts, cut into pieces
Salt and pepper
1 can cream of chicken soup
2 tablespoons unsalted butter
1/2 cup sour cream
1 teaspoon chicken Better than Bouillon, or 1 chicken bouillon cube
1/2 cup shredded sharp cheddar cheese
Lay out 2-3 large pieces of tin foil. Lay the potatoes and carrots in each of the pieces of foil. In a large skillet or medium saucepan, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, then cook in the oil until almost cooked through. Take off the heat and let cool for a few minutes. Layer the chicken in each piece of foil. Drain the skillet of excess liquid.
In the same skillet over medium heat, add soup, butter, sour cream and Better than Bouillon. Cook until butter melts and ingredients are mixed, stirring frequently. Add cheddar and stir until melted. Add pepper to taste. Take off the heat and let cool for about 5 minutes.
Pour the sauce over the chicken and vegetables. Wrap up well. Wrap each foil packet with 2 more pieces of foil.
When outside, let the fire burn down until there are just smoldering logs left. Put the dinners in and turn a few times. You'll have to watch it though, since cooking time will entirely depend on the heat of your fire and the foil you used. It will probably take about 10-20 minutes. Unwrap and enjoy!