Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb FLOUR
1 tb Margarine
1/2 c Sliced celery
1 c (10 3/4 oz)chicken broth
3 lb Chicken
1 ea Salt, pepper -- paprika
1/2 ts Basil leaves
1 c Uncooked rice
1 c Sliced carrots
1/2 c Chopped onion
1/2 c Water
1 tb Vegetable oil
1 ts Parsley flakes
1/8 ts Garlic powder

Preheat oven to 350 degrees. Shake flour in regular size (10"x16")
Reynolds oven cooking bag; place in 13x9x2-inch baking pan. Add rice,
butter,vegetables, broth and water; squeeze bag gently to blend
ingredients Tie chicken legs with string. Brush chicken with oil;
sprinkle with seasonings. Place chicken in bag on top of rice. Close
bag with nylon tie; make 6 half-inch slits in top. Bake 1 to 1 1/4
hours or until thigh joint moves easily when bag and leg are grasped
with a pot holder. "Hint" try Soy Sauce on the rice after it in your
bowl. !! GOOD !!

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