Chicken & Vegetables with Gravy

• 1 Reynolds® Oven Bag, Large Size


• 2 tablespoons flour


• 1 jar (12 oz.) chicken gravy


• 1/2 to 1 teaspoon dried basil


• 4 medium carrots, thinly sliced


• 2 stalks celery, thinly sliced


• 1 small onion, thinly sliced


• 4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)


• Rotisserie chicken seasoning

SHAKE flour in Reynolds Oven Bag; place in 13x9x2–inch baking pan. Add gravy and basil.Squeeze bag to blend in flour.

ADD vegetables to bag; arrange around outside edges of bag. Coat chicken with rotisserie seasoning; place in center of bag.

CLOSE bag with nylon tie; cut six 1/2–inch slits in top.

BAKE 35 to 40 minutes or until chicken is tender. Remove chicken to serving platter; stir gravy and vegetables before serving.

REYNOLDS KITCHENS TIP: Substitute 1 can (10 3/4 oz.) cream of mushroom soup for gravy; seasoned salt and pepper for rotisserie seasoning; or 1 medium green bell pepper cut in cubes for celery.