Saturday, March 7, 2009

Cranberry Chicken

I got this recipe out of "Favorites from Our Table: A Collection of Recipes by the Apache Park Ward Relief Society of Peoria, Arizona". The recipe was submitted to the cookbook by Risa Greenwood.

Cranberry Chicken
4 chicken breasts
1 bottle French salad dressing
1 can cranberry sauce
1/2 pkg. onion soup mix

Place chicken in 9 x 13" pan. Cover with dressing, spoon cranberry sauce over dressing and sprinkle with dry soup mix. Bake uncovered at 350 degrees for 45 min. Serve with rice or potatoes.
I made a few changes when I made it. I didn't have any French dressing, so I substituted Catalina. Also, when typing up the recipe I realized that it calls for only 1/2 a package of onion soup mix, and I used the whole package. (Someday I'll learn to read the whole recipe and not just glance over it!). I thought it still turned out pretty well, though. I served it over rice, using some of the sauce to pour over the top of the chicken & rice.

I would rate it 3 stars and keep it at home. But, if you follow the actual recipe it's probably much better. *wink*


Janelle said...

I've seen this recipe as a crock pot recipe before, and if I recall correctly, it said "French or Catalina dressing."

Sal-my-gal said...

I've used Russian dressing too. It's not as sweet. It just depends on what I happen to pick up at the store. The great thing about this recipe is that you can do it in the crockpot too. I toss it all together in the morning. I don't even bother to defrost the chicken, and by dinner its done. Ta-dah! It does shred in the crockpot, so you have to spoon it over your base, but its great for a busy day.