Ingredients
1 Reynolds Oven Cooking bag large size {14"x20"}
2 Tablespoons flour
1 package {15/16 ounce} chicken gravy mix
1/4 teaspoon garlic powder
1-1/2 cups water
4 medium carrots, sliced
2 stalks celery, sliced
6 to 8 chicken drumsticks
Seasoned salt and pepper
1 can {10 ounces} refrigerated buttermilk biscuits
Directions
1 Preheat oven to 350 degrees.
2 Shake flour in Reynolds Oven Cooking Bag; place in 13x9x2-inch baking pan.
3 Add gravy mix, garlic powder, and water.
4 Squeeze bag to blend ingredients.
5 Place carrots and celery in bag in even layer.
6 Sprinkle chicken with seasonings; place on top of vegetables.
7 Arrange biscuits around chicken.
8 Close bag with nylon tie; cut 6 half-inch slits in top.
9 Bake until chicken is tender, 50 to 55 minutes.
MAKES 3 to 4 servings
>from Reynolds Oven Cooking Bags
1 Reynolds Oven Cooking bag large size {14"x20"}
2 Tablespoons flour
1 package {15/16 ounce} chicken gravy mix
1/4 teaspoon garlic powder
1-1/2 cups water
4 medium carrots, sliced
2 stalks celery, sliced
6 to 8 chicken drumsticks
Seasoned salt and pepper
1 can {10 ounces} refrigerated buttermilk biscuits
Directions
1 Preheat oven to 350 degrees.
2 Shake flour in Reynolds Oven Cooking Bag; place in 13x9x2-inch baking pan.
3 Add gravy mix, garlic powder, and water.
4 Squeeze bag to blend ingredients.
5 Place carrots and celery in bag in even layer.
6 Sprinkle chicken with seasonings; place on top of vegetables.
7 Arrange biscuits around chicken.
8 Close bag with nylon tie; cut 6 half-inch slits in top.
9 Bake until chicken is tender, 50 to 55 minutes.
MAKES 3 to 4 servings
>from Reynolds Oven Cooking Bags