Cranberry Chicken

Here is another recipe for using up the rest of the Thanksgiving cranberry sauce. This recipe is so easy, and so good. And, served with a green salad, it is very festive and Christmasy! It’s one of those recipes where you just dump everything into a casserole dish and let it bake. I got this recipe from a friend from church when my kids were bitties. (and there were less of them.)

Put a layer of chicken breasts or tenderloins in the bottom of a greased casserole dish. Season with salt and pepper. I like to add a layer of diced fresh or dehydrated onions, but you don’t have to.

Pull out the leftover cranberry sauce (I’ve used both canned and fresh and they both work.) Now do a little figuring. For every cup of cranberry sauce, add a cup of french dressing and an envelope of dry onion soup mix (or 2 tablespoons of homemade dry onion soup mix. Recipe coming soon here ). Mix all these in a separate bowl until the powder is incorporated. Then dump it over the chicken. Cover and bake at 350 for 1 1/2 hours. Serve with rice or pasta or quinoa. I like to serve it with a green salad, too!