2 1.5-ounce packages sour cream sauce mix
1 1/4 cup milk
2 tbsp. lemon juice
2 tsp. minced onion
1/4 tsp. thyme
1/4 tsp. salt
1/4 pound fresh mushrooms, sliced or
1 4-ounce can sliced mushrooms
2 4 1/2-ounce cans small shrimp, rinsed or 8 ounces fresh shrimp
1/4 cup butter
3/4 cup dry bread crumbs
3 chicken broads, split in half

Combine sauce mix, milk, lemon juice, onion, thyme, salt, mushrooms and shrimp. Melt butter and mix in bread crumbs. Lightly butter one side of six sheets of aluminum foil. Place about 1 tbsp. of the sauce in center of each sheet and place a chicken breast on top. Divide remainder of sauce over breasts and sprinkle with buttered crumbs. Fold foil to close each packet completely. Arrange in a single layer in shallow 9-inch by 13-inch baking pan and bake 1 hour at 375 degrees. May be assembled ahead of time and refrigerated until ready to cook.