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.
Reviews
☆☆☆
My husband enjoyed this dish.
kimmyculp
☆☆☆☆
[I made edits to this recipe.]
stevemur
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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.
:)
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