1 tbsp. flour
1 c. uncooked rice
1 (14 1/2 oz.) can tomatoes
1 can whole mushrooms
1 c. thinly sliced celery
1/2 c. finely chopped onion
1/4 c. water
1/2 tsp. basil
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
2 1/2 to 3 lbs. chicken, cut up (deboned, optional)
1 tbsp. vegetable oil
Paprika
1/2 pkg. (12 oz.) smoked sausage links
14 x 20 Reynolds oven cooking bag

Preheat oven to 350°F. Shake flour in large size (14 x 20) Reynolds oven cooking bag; place in 13 x 9 x 2 inch baking pan. Add rice, tomatoes, mushrooms, celery, onion, water, basil, salt, pepper and garlic powder; squeeze bag gently to blend ingredients.

Brush chicken with oil, sprinkle lightly with paprika, additional salt and pepper to taste. Brown sausage, cut sausage links into thirds. Arrange chicken and sausage pieces on top of rice mixture. Close bag with the tie; make 6 half inch slits in top. Bake 50 to 60 minutes or until tender.