Creamy Chicken & Vegetables

• 1
• 2 tablespoons flour
• 1 can (10-3/4 oz.) condensed cream of chicken or mushroom soup, undiluted
• 1 tablespoon dried basil, divided
• 1 teaspoon seasoned salt, divided
• 1/4 teaspoon pepper
• 1 package (16 oz.) frozen mixed vegetables
• 4 boneless skinless chicken breast halves (4 to 6 oz. each)
• Hot cooked biscuits or rice

1. Preheat oven to 350u0b0F.
2. Shake flour in Reynolds(R) Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag.
3. Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
4. Bake 40 to 45 minutes until meat thermometer reads 170u0b0F. Stir vegetables and sauce; serve with biscuits or rice.

flour, condensed cream, basil, salt, pepper, mixed vegetables, chicken breast halves, rice

Taken from www.tasteofhome.com/recipes/creamy-chicken-vegetables/ (may not work)