1 Reynolds oven cooking bag
2 tbsp. flour
1 (15 to 16 oz.) pkg. gravy mix, chicken
1 1/2 c. water
1 can refrigerated buttermilk biscuits
6-8 chicken drumsticks (or 4 chicken breasts or 6-8 thighs)
4 med. carrots, sliced
2 stalks celery, sliced
1/4 tsp. garlic powder
Salt and pepper
Preheat oven to 350 degrees.
Shake flour in Reynolds oven cooking bag.
Place in 9×13 inch baking dish.
Add gravy mix, garlic powder, and water.
Squeeze bag to blend ingredients.
Place carrots and celery in bag in even layer.
Sprinkle chicken with seasonings; place on top of vegetables.
Arrange biscuits around chicken.
Close bag with nylon tie; cut 6-inch slits in top.
Bake until chicken is tender, 50-55 minutes.
Last 10 minutes, pour 1 can drained peas into bag and continue baking; be careful not to burn yourself as steam may escape baking bag when opened.