1 lg. cooking bag
2 tbsp. flour
1 pkg. chicken gravy mix
1/4 tsp. garlic powder
1 1/2 c. water
4 carrots
2 sticks celery, sliced
6-8 drumsticks
Seasoned salt and pepper
1 (10 oz.) can refrigerated buttermilk biscuits

preheat oven to 350 degrees. Shake flour in Reynold's cooking bag. Place in 13x9x2 baking pan. Add gravy mix, garlic powder and water. Squeeze bag to blend ingredients.

Place carrots and celery in bag in even layer. Sprinkle chicken with seasoning. Place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie. Cut 6 (1/2-inch) slits in top of bag. Bake until tender, 50-55 minutes at 350 degrees. Yield: 3-4 servings.