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Ingredients
- 1 tbsp. flour
- 2 c. uncooked rice
- 1 (14 1/2 ounce.) can tomatoes
- 1 can whole mushrooms
- 1 c. thinly sliced celery
- 1/2 c. finely minced onion
- 1/4 c. water
- 1/2 teaspoon basil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon garlic pwdr
- 2 1/2 to 3 lbs. chicken, cut up (deboned, optional)
- 1 tbsp. vegetable oil
- Paprika
- 1/2 pkg. (12 ounce.) smoked sausage links
- 14 x 20 Reynolds oven cooking bag
Directions
- Preheat oven to 350 degrees. Shake flour in large size (14 x 20) Reynolds oven cooking bag; place in 13 x 9 x 2 inch baking pan. Add in rice, tomatoes, mushrooms, celery, onion, water, basil, salt, pepper and garlic pwdr; squeeze bag gently to blend ingredients.
- Brush chicken with oil, sprinkle lightly with paprika, additional salt and pepper to taste. Brown sausage, cut sausage links into thirds. Arrange chicken and sausage pcs on top of rice mix. Close bag with the tie; make 6 half inch slits in top. Bake 50 to 60 min or possibly till tender.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2127g | |
| Calories 4468 | |
| Calories from Fat 2115 | 47% |
| Total Fat 234.99g | 294% |
| Saturated Fat 68.33g | 273% |
| Trans Fat 1.07g | |
| Cholesterol 881mg | 294% |
| Sodium 4849mg | 202% |
| Potassium 3759mg | 107% |
| Total Carbs 326.09g | 87% |
| Dietary Fiber 12.9g | 43% |
| Sugars 12.35g | 8% |
| Protein 241.78g | 387% |
