TOTAL TIME: Prep Time: 10 min. Cook Time: 40 min.
MAKES: 4 servings


  • 1 Reynolds® Oven Bag, Large Size
  • 2 tablespoons flour
  • 1 can (10-3/4 oz.) condensed cream of chicken or mushroom soup, undiluted
  • 1 tablespoon dried basil, divided
  • 1 teaspoon seasoned salt, divided
  • 1/4 teaspoon pepper
  • 1 package (16 oz.) frozen mixed vegetables
  • 4 boneless skinless chicken breast halves (4 to 6 oz. each)
  • Hot cooked biscuits or rice


  1. Preheat oven to 350°F.
  2. Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag.
  3. Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  4. Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice. Yield: 4 servings.
Reynolds Kitchens Tip: If you prefer chunkier vegetables, substitute 1 cup each frozen green beans, peas, corn and crinkle cut carrots for the frozen mixed vegetables.
Originally published as Creamy Chicken & Vegetables in Taste of Home Cooking School Collection Spring 2010, p41

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Joscy User ID: 2694585 211972
Reviewed Jun. 9, 2014

"saving this recipes in hopes there would be *Nutritional Content*n amely carbs. Thank You for your help! J."

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