Cranberry Chicken

Cranberry Chicken
**This recipe can also be made "sweet and sour" style with apricot preserves in place of the cranberry sauce (see note below).

1 can whole cranberry sauce
4 chicken breasts
8oz. Catalina dressing
1 package of onion soup mix

Prep day/freezer day: Place all ingredients in a gallon freezer zip loc bag. Freeze.

Cooking day: Thaw in fridge overnight. Place in a baking dish and bake at 350 degrees for 1 to 1 1/2 hours.

Serving suggestions: over rice with steamed veggies.

Leftover ideas: Slice cold cooked chicken breast and serve over bed of lettuce/salad with feta cheese and drizzle of balsalmic dressing. Yummy!

Reader suggestion (thanks Jeff!) Jeff suggested adding some chunked pineapple and veggies into the casserole dish at baking to make a sweet and sour chicken!

1 comment:

  1. I made this and it was awesome--just a few ingredients, 2 minutes prep, and you have a great meal. You could use apricot preserves, add some chopped green peppers, carrots, onions and cubed pineapple to make it sweet and sour!