I found this recipe at kraft foods and made it for dinner last night - it is SO good. And super easy. Win-win. Keeper recipe for sure! I made a couple changes - used 2 pounds of boneless chicken breasts instead of bone-in; my store has been out of whole berry cranberry sauce for months for some reason (hoarding? supply issues?) so I substituted with jellied cranberry sauce; and I bought tangy bacon catalina because - hello - bacon!
Seriously - this is so, so good! I served it with 1/2 mashed cauliflower/1/2 mashed potatoes and roasted green beans, the pan sauce is delish on the mashed. Hope you'll try it!
CATALINA CRANBERRY CHICKEN
- 4 lb. bone-in chicken pieces (breast halves and/or thighs)
- 1 can (16 oz whole berry cranberry sauce
- 1 bottle (8 oz) Catalina dressing
- 1 envelope dried onion soup mix
Heat oven to 350'. Place chicken in 2 (13x9) baking dishes. Mix remaining ingredients; pour over chicken. Bake 50 minutes or until chicken is done (165').
12.8.20: TT: prosciutto (and a great pear/cheese/prosciutto appetizer)
12.8.19: 🔥 week 49
12.8.18: snowman place setting
12.8.17: crocheted cactus
12.8.16: origami gift card holder
12.8.15: framed glitter words
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