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MAIN DISHES-
POULTRY:
Cranberry Chicken
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Cranberry Chicken |
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Simple to
prepare, and delicious over rice...
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1
cup |
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bottled French Salad Dressing |
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1
package |
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dried onion soup mix |
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1
can |
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whole berry cranberry sauce |
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8
boneless |
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chicken breasts |
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1 |
Preheat oven
to 300 degrees F. |
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2 |
Mix
dressing, soup mix and cranberry sauce in large
covered casserole dish. Add chicken and turn to
coat. |
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3 |
Bake,
covered, 1½ hours. Remove cover and bake an
additional ½ hour. |
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4 |
Serve
chicken over rice and drizzle sauce on top. |
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Servings: 8 |
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Cooking Tips |
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*Use nonfat French
dressing to cut down on fat. |
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Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "The
sweetness of the French Dressing is just enough to mix with the tart
cranberries. The sauce in wonderful over rice and the slow cooked in
chicken is perfectly sweet and tender."
****Restaurant
Quality!- would
make it again. "Loved
it and oh so easy!!!!!Think I might try this one with pork and serve
with cornbread dressing."
-Diboll, TX
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