Chicken & Biscuit Dumplings with Gravy (9 points)

1 Hot Bags Foil Bag, large size
1 large onion, thinly sliced
5 large carrots, sliced
9 bone-in chicken pieces (4 to 4 1/2 lb.), skin removed
2 teaspoons dried basil
1/2 teaspoon salt
1 jar (12 oz.) chicken gravy
1/4 cup flour
1 can (12 oz.) refrigerated biscuits

PREHEAT grill to medium-high or oven to 450ºF.

OPEN foil bag. Spray inside of foil bag with nonstick cooking spray. Arrange onion and carrots in foil bag in an even layer. Place chicken in an even layer on top of vegetables; sprinkle with basil and salt. Combine gravy and flour; spoon over chicken. Arrange biscuits on top of chicken.

TO SEAL, double fold open end of foil bag. Place foil bag in a 1-in. deep pan.

TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.

GRILL 25 to 30 minutes in covered grill OR BAKE 50 to 55 minutes in supporting pan in oven.

USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape.

Number of Servings: 6
Nutrition Information: (Per Serving) calories 406;grams fat 13;milligrams cholesterol 77;milligrams sodium 1161;grams carbohydrates 42; grams protein 30
WW Pts: 9