Tuesday, March 11, 2008

Cranberry Chicken

Per the mysterious anonymous request left in my comments, here's the recipe for my cranberry chicken (courtesy of the Finger Lakes Christian School's 'Kitchen Keepsakes' cookbook):


8 oz can whole cranberry sauce
8 oz bottle French salad dressing
1 env onion soup mix
8 chicken breast halves
4 cups cooked rice

Combine cranberry sauce, salad dressing and soup mix in 9 x 13 inch pan. Arrange chicken on top of mixture, spreading some of the mixture on top of chicken. Bake 30-40 minutes at 325 degrees. Serve over rice.

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