All American Chicken And Vegetable Dinner

• 1/4 cup water
• 1 tablespoon flour
• 1/2 cup parmesan cheese, grated
• 2 teaspoons garlic salt
• 1 teaspoon paprika
• 1/2 teaspoon pepper (optional)
• 9 chicken pieces, boned but skinless
• 3 ears corn on the cob, fresh and halved
• 1/2 lb fresh green beans, cut in pieces
• 1 onion, cut in eighths

1. Preheat oven to 450*. Place a Reynolds Hot Bags Foil Bag in a 1 inch deep pan.
2. Mix water and flour; add to bag. Mix cheese and spices; sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken.
3. TO SEAL, double fold open end of bag.
4. TO COOK, leave in pan and place in oven. Bake 55 to 60 minutes in oven.
5. USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.

water, flour, parmesan cheese, garlic salt, paprika, pepper, chicken, corn, fresh green beans, onion

Taken from www.food.com/recipe/all-american-chicken-and-vegetable-dinner-141112 (may not work)