Monday, September 21, 2009

Cranberry Chicken

Cranberry Chicken

1-2 lbs of boneless, skinless chicken breasts
1 can of whole berry cranberry sauce
1 package of dry onion soup mix
8 oz. of Catalina salad dressing (I used Kraft Light Catalina to cut back on fat and calories)

In a bowl, combine the cranberry sauce, soup mix and dressing. Place chicken in a casserole dish and cover chicken with sauce mixture. Bake in a preheated 350 degree oven for one hour, or until chicken is cooked through. I served this with white rice and turnip greens. The sauce is so yummy and tastes great over the rice!

This is definitely one of our new favorites!

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