Combine the catalina dressing, onion soup mix and Worcestershire sauce together and mix.
Trim any excess fat from the chicken and lay flat in a 2 qt baking dish. Pour the dressing mixture over the chicken and then turn the chicken to evenly coat.
Bake for 30-40 minutes, or until the chicken is cooked through (165˚F internal temperature)
Remove from the oven and garnish with chopped green onions. Serve warm.
Notes
Crockpot Catalina Chicken– Place all ingredients (except green onions) in the crock pot. Cook on high for 2.5-3 hours or low for 3.5 to 4 hours. If you want to cook for longer I recommend using boneless, skinless, chicken thighs in place of chicken breast and cooking on low for 4-8 hours.
Instant Pot Catalina Chicken– Place the Catalina dressing, onion soup mix, and Worcestershire in the instant pot along with 1/2 cup water. Stir to combine then add the chicken breasts. Close the pressure cooker and cook on high pressure for 6-8 minutes. Release pressure and carefully remove the chicken. Turn mode to Saute and simmer the sauce stirring regularly for 5-10 minutes or until it has thickened. Turn to keep warm, and add the chicken back to the sauce and turn to coat each piece.