Herb Roasted Chicken & Potatoes

1 large plastic oven bag
4 skinless, boneless chicken breast halves (about 1 pound)
8 small red potatoes, cut up.
1 can Campbell's cream of chicken with herbs soup
1/4 cup water
1/2 teaspoon garlic powder

Preheat oven to 375. In bowl mix soup, water and garlic powder. Place chicken and potatoes with 1 tablespoon flour into bag, poor soup mix on top. Close bag with twisty tie and cut about 6 slits in top of bag. Bake for about 30 min. or until chicken and potatoes are done.
From Campbell's classic recipe book