1 Reynolds oven cooking bag

2 tbsp. fl o ur

1 (15 to 16 oz.) pkg. gravy mix, chicken

1 1/2 c. w a ter

1 can refr i gerated buttermilk biscuits

6-8 chicken drumsti c ks (or 4 chicken

breasts or 6-8 thighs)

4 med. carrots, sliced

2 stalks celery, sliced

1/4 tsp. garlic powder

Salt and pepper



Preheat oven to 350 degrees.   Shake flo u r in Re y nolds oven cooking bag. Place in 9x13 inch baking dish.   Add gravy mix, garlic p o wder, and water. Squeeze b ag to ble n d ingredients.   Place carrots a n d celery in bag in even

layer.   Sp r inkle chic k e n with seasonings; place on top of veget a bles.   Arr a nge biscuits around chic k e n.   Close bag with nylon tie; cut 6-inch slits in top.

Bake until chicken is tender, 50-55 minutes.   Last 10 minutes, pour 1 can drained peas into bag and continue bakin g ; be careful not to burn yourself as steam may escape baking bag w h en o p e n ed.   Serves 4.



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3 tbsp. butter or margarine

2 c. cubed ripe tomatoes

1/3 c. cho p ped onion

6 oz. can t omato paste

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