Blue-Ribbon Cranberry Chicken

4 Servings
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Blue-Ribbon Cranberry Chicken Ingredients

1 can (16-oz) whole cranberry	1 Broiler-fryer chicken 2 1/2 to 3 lbs
1 Bottle (8-oz) Russian salad dressing	Hot cooked rice (optional)
1 Envelope regular onion soup	Fresh rosemary (optional)

Instructions for Blue-Ribbon Cranberry Chicken

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.

Main Ingredient: ChickenCuisine: American

Ingredient Insight - look inside this recipe

Chicken

Cranberry

Onion

Rice

Rosemary

Rice Onion Chicken Poultry Main dishes American Dinner

for flavor and categorization

My husband enjoyed this dish.

kimmyculp
on May 14 2008 8:46AM

[I made edits to this recipe.]

admin
on Apr 30 2006 10:39PM

My mom used to make this frequently only I believe she used French dressing. No matter, it's yummy and even guests always loved it and requested it again and again. :)