1 tbsp. flour
1 c. uncooked rice
1 tbsp. butter
1 c. sliced carrots
1/2 c. sliced celery
1/2 c. chopped onion
1 (10 3/4 oz.) can condensed chicken broth
1/2 c. water
3 to 3 1/2 lb. broiler-fryer chicken
1 tbsp. vegetable oil
Salt, pepper, 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) oven-cooking bag; place in 9x13x2 inch baking pan. Add rice, butter, vegetables, broth and water; squeeze bag gently to blend ingredients. Tie chicken legs with string. Brush chicken with oil; sprinkle with seasonings.

Place chicken in bag on top of rice. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 to 1 1/4 hours or until thigh joint moved easily when bag and leg are grasped with a pot holder. Makes 3-4 servings.