As I have mentioned (countless times) before, cooking is not my strength, nor is it my passion. But I do have some recipes that I rely on and wanted to share one with you that has turned out to be 'perfect' to make for families in need (new baby, illness, death, etc.).
I always purchase a disposable foil casserole pan so there is no clean up necessary and no 'worries' about washing and returning a dish! For a "complete meal" I normally bake a loaf of "Easy French" bread in my bread machine, and a batch of my favorite (from scratch) brownies. I'll provide those recipes later! :-)
Make It Easy Chicken!
1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 envelope golden onion soup mix
1 cup water
3 medium carrots, cut in chunks (a sm. bag of baby carrots works well, too)
2 medium red potatoes, cut in wedges (I've used different varieties of potatoes with no problem, I also scrub them clean and leave the skin on)
1 medium green bell pepper, cubed
6 chicken pieces, skin removed (I prefer to leave the skin on cause I like the flavor it gives the veggies as they cook, but will take it off if I am aware of any special 'diet' needs.)
Seasoned salt, pepper (I use Paprika instead of pepper)
PREHEAT oven to 350°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 in flour. Add carrots, potatoes and green pepper to oven bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to oven bag. Arrange chicken and vegetables in an even layer in oven bag.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
BAKE 55 to 60 minutes (Be aware that I've had to cook thick pieces of chicken longer), until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts and 180°F for other pieces.
Number of Servings: 4-6Nutrition Information:(Per Serving)
If you'd like to see the nutritional info., go here Make It Easy Chicken!
I always purchase a disposable foil casserole pan so there is no clean up necessary and no 'worries' about washing and returning a dish! For a "complete meal" I normally bake a loaf of "Easy French" bread in my bread machine, and a batch of my favorite (from scratch) brownies. I'll provide those recipes later! :-)
Make It Easy Chicken!
1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 envelope golden onion soup mix
1 cup water
3 medium carrots, cut in chunks (a sm. bag of baby carrots works well, too)
2 medium red potatoes, cut in wedges (I've used different varieties of potatoes with no problem, I also scrub them clean and leave the skin on)
1 medium green bell pepper, cubed
6 chicken pieces, skin removed (I prefer to leave the skin on cause I like the flavor it gives the veggies as they cook, but will take it off if I am aware of any special 'diet' needs.)
Seasoned salt, pepper (I use Paprika instead of pepper)
PREHEAT oven to 350°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 in flour. Add carrots, potatoes and green pepper to oven bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to oven bag. Arrange chicken and vegetables in an even layer in oven bag.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
BAKE 55 to 60 minutes (Be aware that I've had to cook thick pieces of chicken longer), until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts and 180°F for other pieces.
Number of Servings: 4-6Nutrition Information:(Per Serving)
If you'd like to see the nutritional info., go here Make It Easy Chicken!
2 comments:
While visiting our mutual friend, Dawn, I was able to sample your Brownies. I can't wait to see the recipe. YUMMY! ~Kim B.
kim: LOL! You just never know who might be sampling your cooking, do you? :-) I'll try to post it sometime this week.
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