Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------FORMATTED BY TRISH MCKENNA----------------------
1 Reynolds Oven Bag, large
-size (14"x20")
2 tb Flour
1 Envelope golden onion soup
-mix
1 c Water
3 md Carrots, cut in 1-inch pcs.
2 md Red potatoes, cut in small
-wedges
1 md Green bell pepper, cut in
-cubes
6 Chicken pieces, skin removed
Seasoned salt, paprika

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.

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