Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 can (16-oz) whole cranberry
- 1 Bottle (8-oz) Russian salad dressing
- 1 Envelope regular onion soup
- 1 Broiler-fryer chicken 2 1/2 to 3 lbs
- Hot cooked rice (optional)
- Fresh rosemary (optional)
Preparation
A first-prize entry in the Eagle River Cranberry Fest bake-off is a dinner winner from Eagle Rivers Catherine Snedden. Its easy, colorful and pleasantly tart.
1. 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.
2. Bake the chicken mixture, uncovered, in a 300F oven about 1 1/2 hours or till the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, coooked rice, if desired. Garnish the chicken with fresh rosemary, if desired.
