This is like an old friend. A good one. But one that you haven’t seen in ages. You almost forgot about her. Then something sparks your memory and you decide to pick up the phone and see how she’s doing. After an easy and delightful conversation, you’re reminded why you were friends to begin with. And you vow never to lose touch again.
Cranberry Chicken goes waaay back to my teenage years. My mom used to make it. I had forgotten all about the recipe until a few months ago when I needed something simple to make for a friend, that also freezes well (prior to cooking.)
At first glance reading the ingredients, you find yourself thinking, “Hm. Really?” But then you taste it and you think, “Oh. Ya. Really.” The chicken turns out moist, a little sweet and a little tart, with an overall rich flavor.
Best part – all you need is a mixing bowl, casserole dish, and an oven. Win. Plus, the entire meal can easily feed a (small) family for less than $10. Easy to make, easy to clean up, cheap, and tasty. It’s like a dream.
I’ve made it several times now. Paul even refers to it by name, instead of “that dish with the chicken and the sauce.” Honestly, I think he’s grown tired of it, so I should probably shelve it for a while.
Make it. And then make it again. Let your family grow tired of it, too.
Prep time: 5 minutes
Cook time: 1 – 1 1/2 hours
• 8 ounce bottle Catalina Dressing
• 1 package dry onion soup mix
• 1 (15 ounce) can whole-berry cranberry sauce
• 6-8 boneless, skinless chicken pieces (breast halves and/or thighs)
Preheat oven to 350.
In a medium bowl, combine the dressing, soup mix, and cranberry sauce. Blend well.
Spray a 9-by-13-inch glass baking dish with cooking spray. Place chicken and mixture together in the greased dish, in a single layer, making sure all the chicken is coated well.
Bake, uncovered, for 1- 1 1/2 hours.
Serve over mashed sweet potatoes, regular potatoes, or rice.