2. 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.
3. BRING up foil sides. Double fold top and ends to seal pack, leaving room for heat circulation inside.
4. COMPLETE all 6 foil packs and place on 15x10x1-inch baking pan. Bake 30-35 min. or until chicken is cooked through. Remove from oven. Let stand 5 min.
5. PLACE packs directly on dinner plate. As packs are hot, cut slits into foil using a knife to release steam before opening.
Makes 6 servings.