1 Reynolds oven cooking bag (large 14 x 20 inches)
2 tbsp. flour
1 (15-16 oz.) pkg. chicken gravy mix
1/4 tsp. garlic powder
1 1/2 c. water
4 med. carrots, sliced
2 stalks celery, sliced
6 to 8 chicken drumsticks
Seasoned salt and pepper
1 (10 oz.) can refrigerated buttermilk biscuits

Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 13 x 9 x 2 inch baking pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layers. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken - close bag with nylon tie. Cut 6 half inch slits in top. Bake until chicken is tender, 50 to 55 minutes.