This classic vintage-style recipe—often referred to as Church Supper Chicken or retro French dressing chicken—is the ultimate comfort food. It requires minimal effort, relies on pantry staples, and bakes into a tender chicken dish with a sticky, sweet-and-tangy glaze.
Ingredients
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3 lbs chicken pieces (bone-in, skin-on thighs, drumsticks, or a mix work best for juiciness and flavor)
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1 bottle (16 oz) Catalina or Russian salad dressing (the star ingredient that provides the tangy, caramelized flavor)
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1 packet (1 oz) dry onion soup mix (adds deep, savory depth to the sauce)
Instructions
1.Prep the Oven and Pan:Preheat to 350°F (175°C).
Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with non-stick cooking spray.
2.Arrange the Chicken:Pat dry for better browning.
Pat the chicken pieces dry with paper towels (this helps the sauce cling) and arrange them in a single layer inside your prepared baking dish.
3.Mix and Pour the Sauce:Combine dressing and onion soup mix.
In a bowl, mix together the Catalina (or Russian) dressing and the dry onion soup mix. Pour the mixture evenly over the chicken, making sure every piece is nicely coated. (Don’t worry about minor lumps from the soup mix—they will melt down while baking.)
4.Bake Covered:Lock in the moisture for 45 minutes.
Cover the baking dish tightly with aluminum foil (spray the underside with a bit of nonstick cooking spray so it doesn’t stick to the sauce). Bake covered for 45 minutes.
5.Uncover and Caramelize:Bake for an additional 20–25 minutes.
Remove the foil and bake uncovered for another 20 to 25 minutes. This allows the sauce to bubble, thicken, and caramelize into a sticky glaze. The chicken should reach an internal temperature of 165°F (74°C).
6.Rest and Serve:Let rest for 5 minutes.
Allow the chicken to rest for about 5 minutes before serving, then spoon all that incredible pan sauce right over the top.
Serving Suggestions
This dish creates an abundance of rich, flavorful sauce, making it incredible served over a bed of fluffy white rice, buttered egg noodles, or alongside a side of mashed potatoes to soak up every last drop.
