Blue-Ribbon Cranberry Chicken
Blue-Ribbon Cranberry Chicken is an moderately easy dinner. Made with 1 (16 oz.) can whole cranberry sauce, 1 (8 oz.) bottle reduced-calorie russian salad dressing with honey (about 1 c.) or regular russian salad dressing, 1 envelope regular onion soup mix, 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up and hot cooked rice (optional), this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
In a bowl, combine cranberry sauce, salad dressing and soup mix.
Rinse chicken; pat dry with paper towels.
Remove and discard skin, if desired. Arrange pieces in one layer in a 13 x 9 x 2-inch baking dish.
Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.
Bake the chicken mixture, uncovered in a 300Β° oven about 1 1/2 hours or until the chicken is done, stirring glaze and spooning over chicken once or twice.
Serve the chicken and glaze on a platter with hot, cooked rice, if desired. Garnish the chicken with fresh rosemary, if desired.
Makes 4 servings.
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