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 :)

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.


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!