| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low fat, Misc, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | Reynolds Oven Bag, large | |
| size 14"x20" | ||
| 2 | T | Flour |
| 1 | Envelope golden onion soup | |
| mix | ||
| 1 | c | Water |
| 3 | Carrots, cut in 1-inch pcs. | |
| 2 | Red potatoes, cut in small | |
| wedges | ||
| 1 | Green bell pepper, cut in | |
| cubes | ||
| 6 | Chicken pieces, skin removed | |
| Seasoned salt, paprika |
INSTRUCTIONS
Preheat oven to 350 degrees F. Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. Add onion soup mix and water to oven bag. Squeeze oven bag to blend flour. Add carrots, potatoes and green pepper to oven bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasoned salt and paprika. Arrange chicken in an even layer in oven bag with vegetables around chicken. Close oven bag with nylon tie; cut six 1/2-inch slits in top. Bake until chicken is tender, 55 to 60 minutes. No nutritional information available. FROM: Reynolds Metals recipe folder. Formatted to MM by Trish McKenna, 5/19/96. Posted to MM-Recipes Digest V3 #223 Date: Sat, 17 Aug 1996 07:31:05 PST From: jlewis1@juno.com (Julie L. Lewis)
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