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LOCATION: Recipes >> Poultry >> Herb roasted chicken and potatoes

Print this Recipe    Herb roasted chicken and potatoes

1 large plastic oven bag
4 skinless, (about 1 pound)
8 small , cut into quarters (about 1 pound)
1 can (10 3/4 ounces) Campbell's Cream of Chicken with Herbs Soup
1/4 cup water
1/2 tsp. garlic powder
Chopped fresh parsley for garnish


Directions:
1. Preheat oven to 375F. Prepare oven bag according to package directions using 1 tablespoon all-purpose flour. Place chicken and potatoes in oven bag.

2. In small bowl mix soup, water and garlic powder. Pour into oven bag. Close bag with nylon tie. Cut (6 1/2 inch) slits in top of bag.

3. Bake at 375F. for 30 minutes or until chicken is no longer pink and potatoes are done. Garnish with parsley. Serves 4.

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