8 chicken breast filets
8 lg. potatoes, cut into quarters
4 onions, cut into quarters
2 env. low-cal, chicken broth mix
3 to 4 c. water
Salt and pepper to taste
1 (16 oz.) can carrots

rinse chicken and pat dry. Sprinkle with salt and pepper. Place in large oven-cooking bag. Add potatoes, onions, carrots, broth mix and water, seal bag. Place in baking pan. Bake at 325 degrees until chicken and vegetables are tender. Serves 8.