Baked chicken with biscuits and gravy

Yield: 6 Servings

Measure Ingredient
2½ pounds Broiler-fryer chicken; cut up (2 1/2-3 lbs)
1 Env onion soup mix; (about 1 1/2 oz)
1 can Cream of mushroom soup; condensed, (10 3/4 oz can)
⅔ cup Water
1 can Mushroom stems and pieces; drained(4oz)
2 cups Buttermilk baking mix
⅔ cup Milk
1 teaspoon Parsley; flakes

Heat oven to 400 degrees F.

Place chicken skin sides up in ungreased baking pan, 13x9x2 inches.

Reserve 2 tablespoons onion soup mix (dry). Mix remaining soup mix, the mushroom soup and water; pour over chicken.

Cover and bake 1 hour. Spoon mushrooms over chicken. Mix baking mix, milk, reserved onion soup mix and the parsley flakes until soft dough forms; beat vigorously 30 seconds.

Drop dough by spoonfuls onto chicken and gravy; sprinkle with paprika. Bake uncovered until biscuits are light brown, about 12 minutes.

Recipe by: Easy Oven Means from Betty Crocker (No. 7) Posted to TNT Recipes Digest by pebenitez@... (Phyllis E. Benitez) on Mar 4, 1998

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