1-3/4 cups water, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), about 1/2-in. thick
4 slices Oscar Mayer Thin Sliced Smoked Ham, chopped
1 cup sliced fresh mushrooms
1 cup frozen peas
1 can cream of mushroom soup
Layer chicken, ham, mushrooms and peas on top of stuffing, dividing evenly between each of the 6 foil packs. Mix soup with remaining 1/4 cup water; pour equal amounts over each pack.
Bring up foil sides. Double fold top and ends to seal pack, leaving room for heat circulation inside.
Complete all 6 foil packs and place on 15x10x1-in. baking pan. Bake 30-35 minutes or until chicken is cooked through. Remove from oven. Let stand 5 minutes.
Place packs directly on dinner plate. As packs are hot, cut slits into foil using a knife to release steam before opening.