Easy cooking, easy clean-up! The chicken, rice and colorful veggies all cook together in an oven bag...now that's easy!
cost per recipe: $10.79
The price is determined by the national average.
tablespoons all-purpose flour
Reynolds® Oven Bag, large size
cups uncooked instant white rice
cans (10 1/2 ounces each ) Campbell’s® Condensed Chicken Broth
medium zucchini or yellow squash, sliced (about 3 cups)
medium red bell pepper, cut into 1-inch pieces (about 1 cup)
pounds skinless, boneless chicken breast halves
teaspoon seasoned salt
teaspoon lemon pepper seasoning
Heat the oven to 350°F.
Shake the flour in the oven bag and place in a 13 x 9 x 2-inch or larger baking pan with sides at least 2 inches deep.
Add the rice, chicken broth, zucchini and red pepper to the oven bag and squeeze the bag to blend in the flour. Generously sprinkle the chicken with seasoned salt and lemon pepper. Add the chicken to the bag and arrange the chicken and rice mixture in an even layer.
Close the oven bag with a nylon tie and cut 6 (1/2-inch) slits in the top of the bag. Tuck the ends of the bag inside the baking pan.
Bake for 35 to 40 minutes or until the chicken is cooked through. Remove the chicken from the bag and stir the rice mixture before serving.