1 tbsp. flour
1 c. uncooked rice
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
3-3 1/2 lb. whole chicken
1 tbsp. vegetable oil
Salt and pepper

Preheat oven to 350 degrees. Shake flour in 10x16-inch oven cooking bag. Add rice, butter, vegetables, broth, water. Squeeze bag gently to combine ingredients. Brush chicken with oil. Salt and pepper.

Place chicken in bag on top of rice. Close bag with nylon tie. Make 6 (1/2 inch) slits in top. Set into 9x13-inch baking pan. Bake 1-1 1/2 hours or until thigh joint moves easily when bag and leg are grasped with pot holder.