| 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)
A Message from our Provider:
“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”