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Baked Chicken and Vegetables in Tangy Sauce
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By Lisa Armstrong
Posted November 10th, 2010
Servings: 4
Author Notes: Some version of this Baked Chicken and Vegetables in Tangy Sauce  is on the tables in many households for Sunday dinner or other special occasions. This is good-old, stick-to-your-ribs food.
Ingredients:
  • Boneless, skinless chicken breasts, chopped into bite-size pieces
  • 1 package dried onion soup mix
  • 1 package frozen vegetables (your choice)
  • 1 small can mushrooms (or 6 to 7 fresh, sliced)
  • medium, peeled potatoes, cut into bite-size chunks
  • Heavy weight aluminum foil
Instructions:
  1. Make a packet out of two sheets of aluminum foil. Add chicken pieces. Add frozen mixed vegetables and 1 tablespoon water. Add dried onion soup mix, stir with wooden spoon. Add mushrooms (if using canned veggies, drain before adding), if using fresh, place on top of aluminum foil packet.
  2. Bake 350 degrees F for  45 minutes.
  3. Variation: Put above ingredients into a microwave-proof glass dish and microwave on high for 15 to 20 minutes.


 

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