Cranberry Chicken

1 16 oz. can of Whole Berry Cranberry sauce

½-1 bottle of French Dressing

½ -1 pkg. of onion soup mix (optional)

6 chicken breasts

 

Making it fresh: In your baking pan, mix the cranberry sauce, dressing, and soup mix.  Then put the chicken in the pan and scoop some of the sauce onto the top of the chicken. Cover with foil. Bake at 400 for 45 to 50 minutes. Serve it with rice or potatoes. The sauce can be”gravy” for the rice/potato.

 

Making it to Freeze: Making it fresh: In your baking pan, mix the cranberry sauce, dressing, and soup mix.  Then put the chicken in the pan and scoop some of the sauce onto the top of the chicken. Cover with foil. Label and Freeze.

 

Baking from frozen: If thawed, Bake at 400 for 45 to 50 minutes. If still frozen, bake at 300 for 3 hours or 375 for 2 hours. Serve it with rice or potatoes. The sauce can be”gravy” for the rice/potato.

 

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