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| CRANBERRY CHICKEN | |
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14 oz. can of cranberry sauce 8 oz. Catalina dressing pkg. onion soup mix 4 chicken breasts Mix first three ingredients; pour over chicken that has been placed in a greased 9x13-inch baking dish. Bake at 350°F for 90 minutes or until chicken is tender and browned. Submitted by: Karen Skinner | |
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recipe reviews #34285
Museeecalsingr (Virginia) says:
I absolutely LOVE this recipe... especially during the fall! It has been a 'family' recipe for years. We typically serve it over wild rice, and sometimes substitute the Catalina dressing with Russian dressing. It's a great go to!
#53246
Rachel (California) says:
I have made this with pork tenderloin or pork chops - delicious!!!! My husband loves it.
#75496
Zach (California) says:
This is a great recipe but I would definitely check on the chicken after 45 minutes. I cooked it for 90 minutes and it was WAY over-cooked. Tonight I cooked it for 65 minutes and it was much better but still a bit over-cooked. I will cook it for 40-45 minutes next time and it is BOMB when served with orzo and baked biscuits.
#120913
Pam Dow (United States) says:
I've made this before and it's super delicious. However, only cook it for 90 minutes if you put the oven at 300°F. 40-45 for about 2lbs of chicken at 350°F. Hope this helps.
#141962
Shirlel (Pennsylvania) says:
Great recipe! Change to Sweet Vidalia onion dressing for a different taste.
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