Monday, September 22, 2008

Emily's Cranberry Chicken

My sis-in-law, Emily, served this to us and we've been hooked ever since! We love it over quinoa or brown rice. The sauce freezes well, so I usually double it for a quick "dump in a pan" chicken meal :)

Ingredients:
16 pieces of chicken
1 container Russian dressing
1 pkg. Dry onion soup mix
1 can whole cranberry sauce
¼ cup water
Pineapple rings
1 jar peach or apricot preserves

Directions: Mix all the ingredients in a bowl; pour over chicken. Bake at 350, covered, for 1 hour. Then bake 30 min. without covering. Serve over rice if desired.

2 comments:

Anonymous said...

16 pieces of chicken? Really? Does this mean like chicken breasts cut up into 16 pieces? Or is this a reicpe for an army and you cut it down for your fam? Ha ha..I'm so dumb. HELP ME!

Team B.

Mark'sMeg said...

It really does mean 16, but I never do it because I like it more soupy poured over my rice and we don't need that much chicken :) I just get from 4-6 chicken breasts, cover them with the as much sauce as I think they need, and freeze the rest of the sauce for next time. I usually have enough sauce for at least one other batch. So I'd say 10-12 chicken breasts would be what I would do if I were to do it all at once. Good question; I asked my sis in law the same thing!