Honey Dijon Chicken

• Reynolds® Oven Bag, Large Size


• 1 tablespoon flour


• 1 can (10 3/4 oz.) condensed cream of mushroom soup


• 1 jar (4.5 oz.) sliced mushrooms, drained


• 2 tablespoons Dijon mustard


• 1 tablespoon honey


• 1/8 teaspoon paprika


• 1/8 teaspoon garlic powder


• 4 boneless, skinless chicken breast halves


• Hot cooked noodles or rice

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.

ADD soup, mushrooms, mustard, honey, paprika and garlic powder to oven bag.Squeeze oven bag to blend in flour.Sprinkle chicken with additional paprika and add to oven bag. Arrange ingredients in an even layer in oven bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.

BAKE 30 to 35 minutes or until chicken is tender.Serve over hot noodles or rice.