Creamy Chicken & Vegetables

Name: Creamy Chicken & Vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings.
Ingredients: 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

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

Ingredients

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

Directions

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.

Nutrition Facts

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