1 Reynolds Oven Cooking Bag (14 x 20 inches)
2 tbsp. flour
1 pkg. (15-16 oz.) chicken gravy mix
1/4 tsp. garlic powder
1 1/2 c. water
4 med. carrots, sliced
2 stalks celery, sliced
6 to 8 drumsticks or 4 breasts
Salt & pepper to taste
1 can (10 oz.) buttermilk biscuits (can)

Preheat oven to 350 degrees. Shake flour in baking bag; place in 9 x 13 inch baking pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in an even layer. 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. May also add quartered potatoes and frozen peas.