This old-fashioned baked chicken casserole is the kind of practical Midwestern potluck dish that earns a permanent place in the family rotation: inexpensive, easy to assemble, and deeply savory in a way that feels much greater than the effort involved. The “tavern” style comes from that familiar supper-club and lodge-dinner tradition of baked chicken with a dark, oniony gravy, where a few pantry staples transform into something comforting enough for a crowd.
Serve this chicken with mashed potatoes, buttered egg noodles, or plain white rice to soak up every bit of the rich gravy. For a classic church-supper plate, add green beans, corn, or a crisp iceberg salad, and if you are feeding a bigger table, soft dinner rolls make it easy to stretch the sauce across the whole meal.
Ingredients
- 3 lbs chicken thighs and drumsticks (skin removed)
- 1 packet dry onion soup mix (use half packet for lower points)
- 1 can (10.5 oz) 98% fat-free cream of chicken soup or light homemade version
- ½ cup water or unsalted chicken broth (to thin the sauce)
Optional (makes it even better, still low points)
- Garlic powder, black pepper
- Paprika for color
- Fresh parsley on top
Instructions
- Preheat oven to 375°F (190°C).
- Remove skin from chicken (important for lowering points).
- Mix cream of chicken soup + onion soup mix + water/broth.
- Place chicken in a baking dish and pour sauce over it.
- Cover with foil and bake 45–55 minutes.
- Uncover and bake another 10–15 minutes until browned and cooked through (internal temp 165°F / 74°C).
📊 Estimated WW Points
- Chicken (skinless thighs/drumsticks): ~0–3 points per serving depending on plan
- Light soup + reduced mix: ~2–3 points per serving
👉 Total: about 3–5 WW points per