There are some recipes that stay with a community for decades because they are easy, dependable, and just plain good, and this oven baked 3-ingredient chicken Claridge is one of those dishes. It has that old potluck charm so many of us grew up with across the Midwest: a few pantry staples, a casserole dish, and an oven doing the rest of the work while the kitchen fills with a sweet and savory aroma. Dorothy-style recipes like this earned their place at church suppers and backyard gatherings because they fed a crowd without fuss, and somehow the pan was always scraped clean before the rest of the table was touched.
Serve this chicken over fluffy white rice, buttered egg noodles, or mashed potatoes so none of that glossy sauce goes to waste. For summer potlucks, I like it alongside green beans, corn on the cob, a crisp cucumber salad, or a simple dish of sliced tomatoes. It also pairs nicely with baked beans and soft dinner rolls if you want a table that feels straight out of an old neighborhood get-together.
Oven Baked 3-Ingredient Chicken Claridge
Servings: 6
Ingredients
4 boneless, skinless chicken breasts, cut into large bite-size pieces
Directions
1. Preheat the oven to 350°F and lightly grease a clear glass 9x13-inch baking dish.
2. Spread the chicken pieces evenly in the prepared baking dish.
3. In a bowl, stir together the Russian dressing and dry onion soup mix until well combined.
4. Pour the sauce over the chicken and turn the pieces gently so they are all coated.
5. Bake uncovered for 40 to 50 minutes, or until the chicken is cooked through and the sauce is bubbling around the edges. Stir once halfway through baking if you like for more even glazing.
6. Let the dish rest for 5 minutes before serving so the sauce settles over the chicken.
Variations & Tips
Add a little tang: If you like a sharper sweet-and-savory balance, add a small spoonful of yellow mustard or a splash of cider vinegar to the sauce. It gives the finished dish a brighter edge without changing its old-fashioned character too much.
Use chicken thighs: Boneless, skinless chicken thighs work beautifully here and stay especially juicy. They may need about the same cooking time, but always check that they are fully cooked before serving.
Make it potluck-friendly: This recipe holds well on a buffet table and can be made a little ahead. Keep it covered loosely with foil after baking and spoon the sauce over the top again just before serving to keep everything glossy and moist.
Stretch the sauce: If you want more sauce for rice or noodles, stir in a few tablespoons of water before baking. That little bit loosens the mixture just enough to make it spoonable without watering down the flavor too much.
