Cranberry Chicken

Using leftover Cranberry sauce can be a challenge! While using it for mixing into smoothies is my favorite way to use it up, I will usually whip up a batch of this Cranberry Chicken as well, its a twist on the classic and favorite Russian dressing/apricot jam recipe you may be familiar with, and is simply delicious!
Photo Credit: Kraft.com

I found this recipe  over at Kraft.

I often will substitute left over turkey meat for the chicken, and just heat it through with the sauce and serve over rice.  This recipe also makes a great crock pot recipe during those busy December nights.

Cranberry Chicken

4 -6 boneless skinless chicken breasts
8 oz. Catalina Dressing
1 can (or 1 1/2 -2 cups leftover) Cranberry Sauce
1 packet onion soup mix (or make your own)


  • Preheat oven to 350°. 
  • Spray a 13x9 inch baking dish with cooking spray.
  • Place chicken in pan.
  • In medium bowl mix the dressing, soup mix and cranberry sauce together.
  • Pour Sauce mixture over the chicken and bake for 1 hour.
  • (Can cook in Slow Cooker as well: 3-4 hours on high or 5-6 hours on low till chicken is cooked through).
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