1 whole chicken, cut into serving pieces or 4-6 lg. breasts
1 onion, sliced
1 bottle Catalina salad dressing
Dash of garlic salt
Dash of pepper
Greased baking dish (Pam works well, as well as shortening)

Wash and clean chicken thoroughly. Sprinkle garlic salt and pepper on each piece of chicken, both sides. Lay chicken pieces bottom side up on greased baking dish in single layer. Layer onions on top chicken. Pour Catalina dressing over the onions and chicken to thoroughly cover both.

Cover baking dish with foil and bake for about 30 minutes. Baste, and turn chicken pieces over, skin side up, and bake for an additional 30 minutes. Baste again and bake for an additional 15 minutes uncovered, just to brown the chicken. You may need to add water between baking times, depending on how hot your oven gets, so that the dressing does not evaporated. The chicken has its own juices, so just remember to keep all pieces immersed in the sauce. Serves 4.

SERVING SUGGESTIONS: This is great served with steamed rice.

This works great also in the crock pot. Follow directions above, except add 1/4 cup of water along with the dressing. I have also used this recipe for chicken wings and drummettes, cooked in the crock pot. Makes a great appetizer. Do not substitute recipe with French dressing.