Comforting Chicken and Biscuits Casserole
Equipment
- Reynolds oven cooking bag
- 9×13 inch baking dish
Ingredients
- 1 Reynolds oven cooking bag
- 2 tablespoons flour
- 1 15 to 16 oz. package gravy mix, chicken
- 1 ½ cups water
- 1 can refrigerated buttermilk biscuits
- 6-8 chicken drumsticks or 4 chicken breasts or 6-8 thighs
- 4 medium carrots sliced
- 2 stalks celery sliced
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 1 can peas drained (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Shake flour in the Reynolds oven cooking bag and place it in a 9×13 inch baking dish.
- Add gravy mix, garlic powder, and water to the bag.
- Squeeze the bag to blend the ingredients.
- Place carrots and celery in the bag in an even layer.
- Sprinkle the chicken with salt, pepper, and any other desired seasonings, then place it on top of the vegetables.
- Arrange the biscuits around the chicken in the bag.
- Close the bag with the nylon tie and cut 6-inch slits in the top.
- Bake until the chicken is tender, about 50-55 minutes.
- During the last 10 minutes of baking, pour the drained peas into the bag (optional).
- Be careful when opening the bag as steam may escape.
- Serve hot.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this comforting chicken and biscuits casserole with a light and fruity white wine like Sauvignon Blanc or a medium-bodied red wine like Merlot to complement its savory flavors.Nutritional Information
Calories: 580 kcal | Carbohydrates: 47 g | Protein: 29 g | Fat: 30 g | Fiber: 5 g | Sugar: 6 g
