French Onion Baked Chicken
I had never used french onion dip as part of a recipe before, but it made sense, and I had some left over, so why not? This was really good! I made some changes - I had only chicken breasts on hand and used panko instead of crackers. The recipe didn't specify, so I covered it the first half hour, then uncovered and finished it off. It took a couple minutes under the broiler to finish browning the panko, but the chicken was succulent and tasty - not dried out, and the flavor was very good! A win - simple and satisfying! Next time I will cut larger pieces of meat so the marinade can bake in better.
Yield
12 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onion dip
|
* |
| ¼ | cup |
milk
|
|
| 4 | pounds |
whole chicken
cut into 8 pieces |
|
| 1 | cup |
crackers
crushed |
*
|
| 1 | tablespoon |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onion dip
|
* |
| 59 | ml |
milk
|
|
| 1.8 | kg |
whole chicken
cut into 8 pieces |
|
| 237 | ml |
crackers
crushed |
*
|
| 15 | ml |
butter
melted |
|
Directions
Heat oven to 350℉ (180℃).
In small bowl stir together onion dip and milk.
Place chicken in 13x9 inch baking dish .
Spoon dip mixture over chicken pieces.
Sprinkle crushed crackers over chicken; drizzle with butter.
Bake for 50 to 60 minutes or until chicken is fork tender.
