Creamy Chicken & Vegetables

INGREDIENTS		DIRECTIONS
1 Reynolds® Oven Bag, Large Size 2 tablespoon flour 1 can (10 3/4 oz.) condensed cream of chicken or cream of mushroom soup, undiluted 1 tablespoon dried basil, divided 1 teaspoon seasoned salt, divided 1/4 teaspoon pepper 1 package frozen mixed vegetables (green beans, green peas, corn and carrots) 4 boneless, skinless chicken breast halves (4 to 6 oz. each) Hot cooked biscuits, rice or noodles (optional)		PREHEAT oven to 350°F. SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.Add soup,2 teaspoons basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour.Add vegetables; turn bag to mix ingredients.Arrange vegetable mixture evenly on both sides of bag.Sprinkle chicken with remaining basil and seasoned salt. Center chicken in a single layer between vegetable mixture. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.Tuck ends of bag in pan. BAKE 40 to 45 minutes until meat thermometer inserted in chicken reads 170°F. Stir vegetables and sauce before serving. Serve with biscuits, rice or noodles, if desired. REYNOLDS KITCHENS TIPS: -If you prefer chunkier vegetables, substitute 1 cup each frozen green beans, green peas, corn and crinkle cut carrots for the package of frozen mixed vegetables. -Substitute one jar (12 oz.) chicken gravy for the can condensed cream of chicken or condensed cream of mushroom soup; increase flour to 3 tablespoons.

Number of Servings: 4

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Nutritional Information: (Per Serving)