1 tbsp. flour
1 c. rice
1 can whole tomatoes
1 can mushrooms, drained
1 c. chopped or sliced celery
1/2 c. chopped onion
1/4 c. water
1/2 pkg. (12 oz.) smoked sausage
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
2 1/2 to 3 lb. broiler chicken, cut up
1 tbsp. vegetable oil
Paprika

Preheat oven to 350 degrees. Shake flour in large size Reynolds baking bag. Place in 9 x 3 x 3 pan, add rice, tomatoes, mushrooms, celery, onion, water, basil, salt, pepper, garlic powder. Squeeze bag gently to blend ingredients. Brush chicken with oil, sprinkle lightly with paprika and additional salt and pepper to taste. Put sausage links into thirds. Arrange chicken and sausage on top of rice mixture. Close bag with tie and make six 1/2 inch slits in top. Bake 50 to 60 minutes or until tender. 4 servings.