Chicken & Rice Foil Pack

1 can (10 1/2 oz) condensed cream of mushroom soup

1 ½ c. chicken broth

3 t. Montreal chicken seasoning

2 c. uncooked instant white rice

½ c. shredded carrot 

1 c. halved, seeded and sliced mini sweet peppers

4 boneless skinless chicken breasts (4-5oz each)

4 slices cooked bacon, coarsely chopped 

2 green onions, sliced 

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray. Measure 1/2 cup of the soup, and reserve. Mix remaining soup, broth, and 1 t. of seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers. Season chicken with remaining seasoning. Place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 T. reserved soup over each breast; evenly top with bacon. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut. Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.

    *To make in oven, place packs on cookie sheet. Bake at 375 for 20-30 minutes or until juice of chicken is clear when center of thickest part is cut. For crockpot, cook on high for 3-4 hours.