Name: Creamy Chicken & Vegetables
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Chicken & Vegetables

1. 1 Reynolds® Oven Bag, Large Size -

2. 2 tablespoons flour -

3. 1 can (10-3/4 oz.) condensed cream of chicken or mushroom soup, undiluted -

4. 1 tablespoon dried basil, divided -

5. 1 teaspoon seasoned salt, divided -

6. 1/4 teaspoon pepper -

7. 1 package (16 oz.) frozen mixed vegetables -

8. 4 boneless skinless chicken breast halves (4 to 6 oz. each) -

9. Hot cooked biscuits or rice -

How to cook deliciously - Creamy Chicken & Vegetables

1. Stage

Preheat oven to 350°F.

2. Stage

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. Stage

Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

4. Stage

Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.