INGREDIENTS
1 cut-up whole chicken (3 to 3 1/2 lb)
1/2 medium green bell pepper, cut into strips
2 cups whole fresh mushrooms
1 jar (1 lb 10 oz to 1 lb 12 oz) tomato pasta sauce
1/4 cup chopped onion
1 teaspoon dried oregano leaves, crushed
1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 tablespoon margarine or butter, melted
2 tablespoons grated Parmesan cheese
Chopped fresh parsley, if desired
DIRECTIONS
1. Heat oven to 375°F. In large skillet, brown chicken pieces on all sides. Place browned chicken in ungreased 13x9-inch pan. Top with bell pepper and mushrooms.
2. In small bowl, combine pasta sauce, onion and oregano. Pour over chicken and spread evenly around edges of pan. Cover with foil. Bake 40 to 45 minutes or until chicken is fork tender.
3. Remove pan from oven; uncover. Separate dough into 8 biscuits; arrange biscuits around edges of chicken in pan. Brush biscuits with margarine; sprinkle with cheese. Return to oven; bake 14 to 23 minutes longer or until biscuits are deep golden brown. Garnish with parsley.
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