I “discovered” this dish at the restaurant at the Museum of Appalachia on a staff retreat. They told me the basics of how they made it, but I had to create the recipe on my own. It’s insanely easy and very yummy!
- 1.25-1.50 lb boneless chicken breasts or strips
- 8-12 oz French dressing (1-1.5 cups)
- 1 container French-fried onions
- Salt and pepper to taste
Season chicken pieces liberally with salt and pepper and place in covered casserole dish. Pour dressing over them and allow to marinate in refrigerator at least 2 hours. When ready to bake, remove from fridge while oven preheats to 400 degrees. Pour onions over top until completely covered; re-cover dish and bake at 400 for 30 minutes. Uncover and bake until sauce is desired consistency.
Reblogged this on The Blog of Tony Burgess and commented:
We had this for supper tonight and it was very tasty, tangy and a good Sunday night supper or any night for that matter.
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