Kraft Cheddar Jack Bacon Chicken and Onion Soup Wedges
This makes up to 6 Chicken Breasts. I only cook 4

4 Boneless Chicken Breast
1 Package Kraft Cheddar Jack Bacon Mix, found in the refrigerated cheese section

Preheat the oven to 375. Open the Kraft bag and mix the contents of both sides. Rinse chicken in cool water and dip each piece of chicken. Place on a foil lined cookie sheet. With the remainder of the mix place it on the top of each piece of chicken. Bake for 30 minutes

Onion Soup Potato Wedges
5 large potatoes, washed and sliced into wedges
1 package Lipton Onion Soup Mix
¼ cup Olive Oil

After you slice the potatoes, Place in a gallon size zip lock bag. Dump the contents of the soup mix and the olive oil into the bag. Mix it together thoroughly. Place the potatoes in a foil lined 9X13” pan and bake for 30 to 40 minutes. Mix potatoes when half done.