#2046 - Easy Baked Chicken

(by Shirley McNevich)

1 Reynold oven bag (large)
2 TBSP flour
1 envelope Lipton onion soup mix
1 cup water
3 carrots (cut into coin shaped pieces)
2 red potatoes (cut into bite sized pieces)
1 green bell pepper (chopped)
6 boneless/skinless chicken breasts
salt
pepper
paprika

Open the Reynolds bag--spray the inside with Pam. Add flour to the greased bag--close and shake. Place the bag in x 9 x 13 baking dish. In a bowl add water and onion soup mix--stir. Pour the onion soup mixture into the bag. Place carrots, potatoes, and green bell pepper pieces to the bag. Close oven bag and shake to coat vegetables with onion soup mixture. Add salt, pepper and paprika to both side of each chicken breast. Open the end of the oven bag and place the chicken pieces in a single layer in the oven bag. Close the end of the oven bag. Use a sharp knife to poke a few holes in the top of the oven bag. Bake at 350 degrees for 1 hour or until chicken is tender.