Southwestern Chicken and Corn Dinner

Southwestern Chicken and Corn Dinner

1 large heavy-duty aluminum foil bag
1 tablespoon all-purpose flour
9 skinless, bone-in chicken pieces
3 tablespoons Old El Paso taco seasoning mix
2 packages frozen Green Giant Niblets corn in butter sauce -- broken apart and removed from bag
1 medium green bell pepper -- cut into 1" pieces
1 medium red bell pepper -- cut into 1" pieces
1 medium onion -- cut into eighths

Heat oven to 450F. Open foil bag; sprinkle flour inside bag. Sprinkle chicken with taco seasoning mix. Place chicken and vegetables in single layer in bag. Double fold open end of bag to seal. Place bag in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

Bake 50 to 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Use oven mitts when opening bag with knife; carefully fold back top of bag to allow steam to escape.

To grill: Heat coals or gas grill; make chicken and vegetables in bag as directed above. Place bag on grill rack; cover and grill 4 to 5 inches from medium-high heat 25 to 30 minutes or until chicken is no longer pink when centers of thickest pieces are cut.