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    Blue Ribbon Cranberry Chicken


    Source of Recipe


    Internet

    List of Ingredients




    1 16-oz. can of whole cranberry sauce
    1 8-oz. bottle (about 1 cup) of regular or reduced-calorie Russian salad dressing with honey
    1 envelope regular onion soup mix
    1 2-1/2 - to 3-pound broiler-fryer chicken, cut up
    Hot cooked rice (optional)
    Fresh rosemary (optional)

    Recipe



    In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces in one layer in a 13x9x2-inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.

    Bake the chicken mixture, uncovered, in a 300-degree oven for about 1 1/2 hours or until chicken is done, stirring the glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, cooked rice, if desired. Garnish the chicken with fresh rosemary.

    Serves 4.
 

 

 

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