1 tbsp. flour
1 c. uncooked rice
1 can (14 1/2 oz.) whole tomatoes (cut up)
1 (4 1/2 oz.) can mushrooms (optional)
1 c. thinly sliced celery
1/2 c. 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 lb. fryer (cut up)
1 tbsp. vegetable oil

Preheat oven to 350 degrees. Shake flour in large size 14x20 Reynolds oven cooking bag. Place in 13x9x2 baking pan. Add rice, tomatoes, celery, (mushrooms), onion, water, basil, salt, pepper and garlic powder; squeeze bag gently to blend ingredients. (I usually mix mine in a bowl and then pour into bag.)

Brush chicken with oil. Sprinkle lightly with paprika and additional salt and pepper to taste. Arrange chicken pieces on top of rice mixture. Close bag with nylon tie; make 6 half inch slits on top. Bake 50 to 60 minutes or until tender.