Baked Chicken With Biscuits And Gravy

Ingrients & Directions 2 1/2 lb Broiler-fryer chicken; cut -up (2 1/2-3 lbs) 1 Env onion soup mix; (about 1 -1/2 oz) 1 cn Cream of mushroom soup; -condensed, (10 3/4 oz can) 2/3 c Water 1 cn Mushroom stems and pieces; -drained(4oz) 2 c Buttermilk baking mix 2/3 c […]

Ingrients & Directions


2 1/2 lb Broiler-fryer chicken; cut
-up (2 1/2-3 lbs)
1 Env onion soup mix; (about 1
-1/2 oz)
1 cn Cream of mushroom soup;
-condensed, (10 3/4 oz can)
2/3 c Water
1 cn Mushroom stems and pieces;
-drained(4oz)
2 c Buttermilk baking mix
2/3 c Milk
1 ts Parsley; flakes
Paprika

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.


Yields
6 Servings

RobinDee

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