December 2, 2010

Saucy Cranberry Chicken

1 16oz can whole cranberry sauce
1 C. bottled Russian salad dressing or French salad dressing
1 envelope (1/2 of a 2 oz.pkg) dry onion soup mix
2 1/2 to 3 lbs. meaty chicken pieces ( breast halves, thighs, and drumsticks)
Hot cooked rice

   Preheat oven to 325F. In a bowl stir together cranberry sauce, salad dressing, and soup mix. Skin chicken, if desired. Arrange chicken pieces, meaty sides down, in a 3 Quart rectangular baking dish. Pour the cranberry mixture over chicken pieces.
   Bake, uncovered,in the preheated oven about 1 1/2 hours or until chicken is no longer pink(170F for breast pieces; 180F for thighs and drumsticks), stirring glaze and spooning it over the chicken once or twice. If desired, serve over hot cooked rice.

Prep: 15 minutes
Bake: 1 1/2 hours
Makes: 4 to 6 servings

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