Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Midwest Living

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Recipe Summary test

prep:
10 mins
bake:
1 hr 30 mins
total:
1 hr 40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

581 calories; fat 18g; cholesterol 133mg; saturated fat 5g; carbohydrates 62g; insoluble fiber 1g; protein 42g; vitamin a 48.6IU; vitamin c 5.3mg; sodium 880mg; calcium 30.3mg; iron 2.3mg.
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