Blue-Ribbon Cranberry Chicken | Midwest Living

Blue-Ribbon Cranberry Chicken

Blue-Ribbon Cranberry Chicken

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  • Makes: 4 servings
  • Prep 10 mins
  • Bake 1 hr

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  • 1 16 - ounce can whole cranberry sauce
  • 1 8 - ounce bottle reduced-calorie Russian salad dressing with honey (about 1 cup) or regular Russian salad dressing
  • 1 envelope (1/2 of a 2-ounce package) onion soup mix
  • 1 2 1/2 - 3 - pound broiler-fryer chicken, cut up
  • Hot cooked rice (optional)
  • Fresh rosemary (optional)


  1. In a bowl, combine cranberry sauce, salad dressing, and soup mix. Remove and discard chicken skin, if you like. Arrange pieces in one layer in a 3-quart rectangular (13x9x2-inch) baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for 6 hours or overnight.
  2. Bake the chicken mixture, uncovered, in a 300 degree F oven about 1-1/2 hours or until the chicken is tender and no longer pink, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot cooked rice, if you like. Garnish the chicken with fresh rosemary, if you like. Makes 4 servings.

Nutrition Facts

(Blue-Ribbon Cranberry Chicken)

Servings Per Recipe 4, sat. fat (g) 5, vit. A (IU) 49, pro. (g) 42, iron (mg) 2, carb. (g) 62, vit. C (mg) 5, Fat, total (g) 18, chol. (mg) 133, fiber (g) 1, sodium (mg) 880, cal. (kcal) 581, calcium (mg) 30

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