Cranberry Chicken

There are many variations of this dish -- but this is my favourite:

CRANBERRY CHICKEN

1 chicken, cut up, or chicken breasts, or whatever chicken pieces you like that will fit in a 9x13

pan

1 package onion soup mix

1 small bottle Kraft Catalina salad dressing

1 can whole berry or jellied cranberry sauce

Place the chicken in the bottom of a 9x13" pan.

Mix the sauce ingredients together, and pour over the chicken.

Bake for at least 1 hour 15 minutes at 325 degrees.

Serve with hot, cooked rice.

Jen's Notes:

1. If you're in a hurry, you can nuke the chicken first before baking. But it's necessary to bake this slowly at a lower temperature, because there's so much sugar in the sauce and it will burn quickly if you try to bake it faster at a higher temperature.

2. This freezes well whether you bake it first or not. But when you thaw it, keep it at the 325 degree temp to bake -- again, so it won't burn. Or you can bake it first before freezing, then nuke it to thaw.

3. You can use a generic Catalina or Russian dressing, but the Kraft works the best.

rating: 4 stars. A sweet favourite.