broiler/fryer chicken (3-½ to 4 pounds), cut up
3 to 4
medium potatoes, peeled and sliced
cup thinly sliced carrots
medium green pepper, sliced
can (10-¾ ounces) condensed cream of mushroom soup, undiluted
Grill chicken, covered, over medium heat for 3 minutes on each side. Place two pieces of chicken on each of four double thicknesses of heavy-duty foil (about 18 in. x 12 in.). Divide the potatoes, carrots and green pepper among the packets. Top each with soup, water, salt and pepper. Fold foil around mixture and seal tightly. 2. Grill, covered, over medium heat for 20-25 minutes on each side or until chicken juices run clear. Open foil carefully to allow steam to escape. Yield: 4 servings.