Baked chicken with biscuits and gravy
6 Servings
Ingredients
| Quantity | 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 |
| Paprika | ||
Directions
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