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Chicken Ole 1 oven bag (large size 14 x 20-inch) 2 tablespoons all-purpose flour 1 (7-ounce) package quick-cooking beans-and-rice mix 1 medium onion, chopped 1 (10-ounce) can diced tomatoes and green chilies 2 cups water 1 tablespoon lime juice 4 boneless, skinless chicken breasts Toppings: sliced green onions, shredded cheddar cheese, diced avocado Preheat oven to 350°F (175°C). Place oven bag in a 13 x 9 x 2-inch baking dish. Add flour to oven bag; twist end of bag, and shake. Add beans-and-rice mix, half of seasoning packet, and next 4 ingredients to oven bag, reserving remaining seasoning mix. Squeeze bag to blend ingredients. Sprinkle chicken with remaining seasoning mix; arrange in an even layer on top of rice mixture. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag. Bake chicken mixture at 350°F (175°C) for 40 to 45 minutes. Serve with desired toppings. Makes 4 servings.