4 boneless skinless chicken breast halves (6 ounces each)
2 large red potatoes, cubed
1 large onion, halved and cut into small wedges
In a small bowl, combine soup mix and water; pour half into a large resealable plastic bag. Add chicken. Seal bag and toss to coat. Pour the remaining soup mixture in another large resealable plastic bag. Add potatoes and onion. Seal bag and toss to coat.
Drain and discard marinade from chicken. Transfer to a greased 13-in. x 9-in. baking dish. Pour potato mixture over chicken.
Bake, uncovered, at 350° for 40-45 minutes or until vegetables are tender and a meat thermometer reads 170°, stirring vegetables occasionally.
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