Yield: 6 Servings
|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)|
|1 can||Mushroom stems and pieces; drained(4oz)|
|2 cups||Buttermilk baking mix|
|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