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.

Serves 4.