1 tbsp. flour
1 c. white rice
1 tbsp. butter
1 c. sliced carrots
1/2 c. celery, sliced
1 (10 oz.) can condensed chicken broth
3 to 3 1/2 lb. broiler fryer chicken
1 tbsp. vegetable oil
Dash of salt
Dash of pepper
Dash of paprika
1 tsp. parsley flakes
1/2 tsp. basil leaves
1/8 tsp. garlic powder

Preheat oven to 350 degrees. Shake flour in regular size 10x16 inch Reynold's oven bag. Place in 9x13x2 inch baking pan. Add rice, butter, vegetable broth and water. Squeeze bag gently to blend ingredients. Tie chicken leg with string. Brush chicken with oil, sprinkle with seasonings.

Place chicken in bag on top of rice. Close bag with nylon tie. Make 6 (1/2 inch) slits in bag. Bake 1 to 1 1/4 hours or until thigh joint moves easily when bag and legs are grasped with a pot holder. Makes 4 servings.