The title of this recipe has nothing to do with the mental stability of the cook – at least I don’t think it does. But don’t ask my hubby his opinion as he thinks I run around without my lid on tight ANY day.
I’ve been spring cleaning just in case spring shows up early. After the cold and snow of this winter, I’m hopeful. 😉 And at the end of the day I’m tired! This blast from the past recipe is a one-pot meal you can put together in minutes!
Four ingredients: dry onion soup, french salad dressing, whole cranberry sauce and chicken of course!
I used chicken thighs for this recipe. I cut the meat away from the bones, took off the skin, then added the skin and bones into a pot of water with carrots, onion and celery to make chicken broth that I later used to cook the rice. I often substitute broth for water when cooking rice as it adds a nice flavor to the rice.
All ingredients cooking together.
Serve over rice or riced potatoes.
Serves 6
Save RecipeIngredients
- 6 boned and skinless chicken breasts
- 1 envelope dry onion soup mix
- 1 can whole berry cranberry sauce
- 1 medium bottle french salad dressing
Instructions
- Marinate chicken in mixture overnight.
- Bake in 350 degree oven in marinade covered for one-half hour. Uncover and cook for another one-half hour.
- Serve over rice.
- Cut up chicken into bite sized pieces.
- Add all ingredients into a dutch oven. Cook over low-medium heat for about 30-45 minutes until chicken is cooked through.
- Serve over rice.
Notes
I don't always use the entire bottle of French dressing - I gauge how much is needed once all ingredients are added to the pot.
Nutrition
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