Cranberry Sauce Chicken II

145 Reviews

Prep: 15 min
Cook: 1 hr 45 min
Ready In: 2 hr

“Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!” - by Honda

Ingredients

6 chicken thighs
1 (16 ounce) can cranberry sauce
1 (8 ounce) bottle Russian-style salad dressing
1 packet dry onion soup mix

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Metric US

Original recipe yields 6 to 8 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

Nutrition

Amount Per Serving (7 total)

Calories
397 cal
20%

Fat
20.8 g
32%

Carbs
38.4 g
12%

Based on a 2,000 calorie diet

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Reviews (145)

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JUTAY1

Jun. 13, 2005

"I have used a similar recipe many times and it is absolutely fabulous. I know you might think the combo of ingredients is rather odd, but when they cook together, they taste wonderful! Here are some t..." See moreips: You can use boneless skinless breasts and cook for about an hour. Thousand island dressing is what I have always used (as opposed to Russian dressing) and it is great. You can use jellied cranberry sauce or whole cranberry sauce and both work fine. Covering with tin foil for at least 1/2 the baking time is recommended as the sauce may burn a bit. Finally, make sure you make some rice with this to soak up the yummy sauce! Enjoy!"

CHRISTINAME

Jan. 10, 2004

"I LOVE this recipe! It's soooooo quick and tastes great. The sauce is fantastic over homemade mashed potatoes so they're a must side for this meal. I use breasts so I only cook for 1 hour, and I pu..." See moret all the sauce in the pan. Covering the dish makes a big difference too, so don't skip the foil!"

Cyndi

Dec. 3, 2002

"WE LOVED IT! If you use the slow cooker, you should skin the chicken and add two tbsp of cornstarch and extra pepper or poultry seasoning to the cold sauce and so I threw in about 12 skinnless, bone..." See moreless thighs while still frozen and cooked in the crock for 8 hours. My husband is not the cranberry freak I am, but the cooked sauce tastes nothing like any of the ingredients."

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