Thursday, December 22, 2011

Baked Cranberry Chicken

Our family loves this recipe serverd over rice. You can also make this with apricot preserves instead of the cranberry.

Cranberry Chicken

Makes 6 servings
  • 1 family pack any type chicken cuts (best with leg quarters)
  • 1 can whole berry cranberry sauce
  • 1 packet Lipton onion soup mix
  • 1 bottle French salad dressing

Preheat oven to 350°F. Mix all ingredients except chicken in medium -large glass baking dish. Add chicken and spoon mixture over top of chicken making sure to cover completely.
Bake uncovered for 35-60 minutes (depending on choice of chicken cuts – about 60 minutes for leg quarters) occasionally spoon-basting with mixture. Chicken is done when liquid runs clear or meat flakes with the twist of a fork.

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