Chicken-and-Mushroom Ragoût

Southern Living
Serve this flavorful, heavy stew over polenta or your favorite grits.
Makes 4 servings


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Heavy duty aluminum foil
3 boneless, skinless chicken breasts, cut into 1-inch pieces
1 large portobello mushroom or 8 fresh white mushrooms, sliced
1 (1 1/4-ounce) envelope spaghetti sauce mix
1 (14 1/2-ounce) can Italian-style stewed tomatoes, drained
1 (16-ounce) package refrigerated polenta
1/4 cup (1 ounce) finely shredded Parmesan Cheese


Preheat oven to 450°.

Tear off 4 (12- x 18-inch) foil sheets.

Toss together chicken, mushroom slices, and sauce mix; place one-fourth of mixture in center of each foil sheet. Top evenly with tomatoes.

Bring up 2 sides of each foil sheet, and double fold with about 1-inch-wide folds. Double fold each end to form a packet, leaving room for heat circulation inside packet. Place packets on a baking sheet.

Bake at 450° for 15 minutes.

Cook polenta according to package directions.

Open foil packets carefully, allowing steam to escape; spoon ragoût over polenta. Sprinkle with Parmesan cheese.

Created date

June 2002