Biscuits and chicken baked together.
1 cup Bisquick 2 tsp. each salt and paprika ¼ tsp. pepper ½ cup shortening (half butter) 1 cut-up frying chicken
Heat oven to 425° (hot). Mix Bisquick, seasonings in paper bag. Melt shortening in oven in 13x9½x2″ oblong pan. Shake pieces of chicken in a bag a few at a time to coat thoroughly. Lay chicken, skin side down, in single layer in hot shortening. Bake 45 min.
Make Biscuits ([p. 3]). Turn chicken and push to one side in pan; set biscuits in single layer on other side. Bake another 15 min., or until biscuits are lightly browned and chicken tender. 4 servings.
To make gravy, remove chicken and biscuits to serving platter. Add 2 tbsp. Bisquick (saved from dredgings) to drippings in pan. Cook over low heat until mixture is smooth and bubbly. Take from heat; gradually stir in about 1½ cups hot water. Boil 1 min.
TUNA BROCCOLI CASSEROLE
Broccoli right in your biscuits!
1 pkg. frozen broccoli 7-oz. can tuna, drained and broken 10½-oz. can cream of mushroom soup ½ cup milk dash salt
Heat oven to 450° (hot). Cook broccoli until almost tender. Snip off enough buds to make 1/4 cup (save for biscuits). Cut rest into bite-sized pieces, place in greased 9″ square pan. Sprinkle with tuna. Mix soup, milk, salt; pour over tuna. Make Broccoli Biscuit dough (see below) and drop with teaspoon over mixture. Bake 15 min. 6 servings.