Chicken, Rice And Spice Dinner

• 1 Tbsp. flour
• 1 c. uncooked rice
• 1 (14 1/2 oz.) can whole tomatoes, cut up
• 1 (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
• 1/8 tsp. garlic powder
• 2 1/2 to 3 lb. broiler-fryer chicken, cut up
• 1 Tbsp. vegetable oil
• paprika
• 1/2 (12 oz.) pkg. smoked sausage links

1. Preheat oven to 350u0b0.
2. Shake flour in large size 14 x 20-inch Reynolds Oven Cooking Bag.
3. Place in a 13 x 9 x 2-inch baking pan. Add rice, tomatoes, mushrooms, celery, onion, water, basil, salt, pepper and garlic powder.
4. Squeeze bag gently to blend ingredients. Brush chicken with oil.
5. Sprinkle lightly with paprika and additional salt and pepper to taste.
6. Cut sausage links into thirds.
7. Arrange chicken and sausage pieces on top of rice mixture. Close bag with nylon tie.
8. Make six 1/2-inch slits in top.
9. Bake 50 to 60 minutes or until tender.
10. Makes 4 servings.

flour, rice, tomatoes, mushrooms, celery, onion, water, basil, salt, pepper, garlic powder, broilerfryer chicken, vegetable oil, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=561517 (may not work)