1 REYNOLD’S OVEN BAG
2 TABLESPOONS OF FLOUR
1 PACKAGE OF CHICKEN GRAVY MIX
¼ TEASPOON OF GARLIC POWDER
1 ½ CUPS OF WATER
6 PIECES OF CHICKEN
SEASONED SALT
PEPPER
4 CARROTS, PEELED AND SLICED
2 STALKS OF CELERY, SLICED
1. SHAKE THE FLOUR INSIDE THE BAG AND PLACE IN A 13 X 9 X 2 BAKING PAN
2. ADD THE GRAVY MIX, GARLIC POWDER, AND WATER
3. SQEEZE BAG TO BLEND THE INGREDIENTS
4. SPRINKLE THE CHICKEN WITH SEASONED SALT AND PEPPER
5. PLACE THE CHICKEN IN THE BAG
6. PUT THE CARROTS AND THE CELERY IN THE BAG
7. CLOSE THE BAG AND MAKE 6 SLITS IN THE TOP OF THE BAG
8. BAKE AT 350 DEGREES FOR 45 TO 50 MINUTES
*GRAVY MIX AND WATER MAY BE DOUBLED AND THE CHICKEN AND GRAVY CAN BE SERVED OVER RICE
