1 tbsp. flour
1 c. uncooked rice
14 1/2 oz. can whole tomatoes, cut up
4 1/2 oz. can whole mushrooms, drained
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
2 minced garlic
2 1/2 - 3 lb. chicken, cut up
1 tbsp. vegetable oil
Paprika
1/2 (of 12 oz.) pkg. Italian sausage

Preheat oven to 350 degrees. Shake flour in large size (14 x 20 inch) 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. Squeeze bag gently to blend ingredients. Brush chicken with oil. Sprinkle lightly with paprika and additional salt and pepper to taste. Cut sausage links into slices. Arrange chicken and sausage pieces on top of rice mixture. Close bag with tie and make 6 half- inch slits on top. Bake 50 to 60 minutes or until tender. makes 4 servings.