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“This recipe was passed down from a "southern gentleman" with 4 hungry boys to feed every day. It has become a favorite in my house and I have 2 of the finickiest teenage boys that I know of.”
READY IN:
2hrs
SERVES:
6-8
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

  • 1 whole chicken
  • 2 (2 2/3 ounce) packages chicken gravy mix
  • 1 (4 1/4 ounce) packageinstant chicken noodle soup
  • 1 (12 ounce) can buttermilk biscuits
  • 12 cup butter
  • water (the amount is dependant on the brand of gravy and soup you are using)
  • salt and pepper
  • 1 roasting bag

Directions

  1. Bake chicken in brown-in-bag at 375 for 1 1/2 hours.
  2. In medium saucepan, heat enough water as directed to use for the gravy and soup minus 1 cup. Add the gravy and soup mixes, stirring thoroughly. Add the butter and heat until melted. Cut the biscuits into 9ths and add to mixture (I usually only use 6 of the 10 biscuits). Simmer for at least 1 hour stirring occasionally.
  3. When chicken is done, drain 1 cup of juice from the bag and add to mixture. Debone chicken and add. Season with salt and pepper to taste.

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