1 Reynolds Oven Bag small size
                       1 tablespoon flour
                       1 cup instant rice uncooked
                       1 can ( 10  1/2 0z. ) condensed chicken broth
                       1 zucchini or yellow squash, sliced
                       1/2 red pepper, cubed
                       2 skinless, boneless chicken breast halves
                       Seasoned salt, lemon pepper
                       Preheat Oven 350
                       Shake flour in Oven Bag; place in 13x9x2-inch backing pan
                       Add rice, chicken broth, squash and red pepper to oven bag. squeeze oven
                       bag to blend in flour. Generously sprinkle with seasoned salt and lemon
                       pepper. add chicken to oven bag. Arrange chicken and rice mixture in an
                       even layer in oven bag.
                       Close oven bag with nylon tie; cut six 1/2 in slits in top.
                       bake until chicken is tender, 30 to 35 minutes.
                       Serves 2 Prep time 12 minutes; cook time 30 minutes

                       Note: DH thought in was bland and needed something..I liked it.
                       There are four more included with the box regular size oven bags that I
                       plan to try. I seem to have better luck with a recipe that  is made to
                       serve two than I do with trying to cut a recipe that serves four in
                       half. Hubby says that when I make half a recipe that it is not enough
                       but is satisfied when I make one that serves two. I can't figure that it
                       out.:)