Chicken In French Onion Sauce

• 1 (10 oz.) pkg. frozen baby carrots, thawed and drained or 4 medium carrots, cut into strips
• 2 c. sliced mushrooms
• 1/2 c. thinly sliced celery
• 1 (2.8 oz.) Durkee French onions, divided
• 4 chicken breast halves, skinned and boned
• 1 c. prepared chicken bouillon
• 1/2 tsp. garlic salt
• 1/4 tsp. ground pepper
• paprika

1. Heat oven to 375u0b0.
2. In an 8 x 12-inch baking dish, combine vegetables and 1/2 can onions. Arrange chicken on vegetables.
3. In a small bowl, combine bouillon, garlic salt and pepper.
4. Pour over chicken and vegetables. Sprinkle chicken with paprika.
5. Bake, covered, for 35 minutes or until chicken is done. Baste chicken with pan juices and top with remaining onions.
6. Bake, uncovered, 3 minutes or until onions are golden brown.
7. Serves 4.

frozen baby carrots, mushrooms, celery, onions, chicken, chicken bouillon, garlic salt, ground pepper, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=791884 (may not work)