Ingredients
- 1 2 1/2 to 3 pound fryer chicken or pieces cup up
- 1 envelope dry onion soup mix
- 1 10 ounce can cream of mushroom soup
- 2/3 cup water
- 1 4 ounce can sliced mushrooms
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- BISCUITS FOR TOPPING:
- 2 cups baking mix
- 2/3 cup milk
- 1 teaspoon parsley flakes
- 2 tablespoons dry onion soup mix
- paprika as needed
Directions
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Pre-heat oven to 400 degrees.
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Place chicken, skin side up, in ungreased 13×9 inch baking pan. (Spray with Pam first.)
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Reserve 2 tablespoons dry onion soup mix, save for biscuits.
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Mix remainder of dry onion soup mix, mushroom soup and water. Pour over chicken.
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Cover and bake 1 hour.
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BISCUITS FOR TOPPING: Mix baking mix, milk, reserved dry onion soup mix and parsley flakes until soft dough forms. Beat vigorously 30 seconds.
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Drop dough by spoonfuls onto chicken and gravy; sprinkle with paprika.
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Bake uncovered until biscuits are light brown…about 12 minutes.