A very long time ago, I was watching "Regis and KathyLee."
That tells you just how long ago "a very long time ago" was . . .
Kathy Lee gave a recipe for a chicken dish.
It's so very easy!
You can cook it in the oven or the crock-pot.
You can use bone-in or boneless and skinless chicken.
You can use full-fat dressing or reduced-fat dressing, without compromising the taste.
Best of all, it's great left-over!
While you're grabbing the ingredients for this recipe, grab double; cook one now and put the other (all mixed up) in the freezer for another meal! Make it easy on yourself!
Cranberry Chicken
8oz bottle of Catalina dressing (or Russian)
1 pkg. dry onion soup mix
1 can whole-berry cranberry sauce
4 chicken breasts (I like to use bone-in with skin)
Place the chicken in a baking dish or crock-pot. Mix the dressing, soup, and cranberry sauce together and pour over the chicken.
Oven method: bake uncovered at 350 degrees for 1 hour to 1 1/2 hours.
Crock-pot method: cook on high 3-4 hours, or on low 6-8 hours. Once the chicken is cooked, I take the chicken out, remove the skin and bone, and using 2 forks, shred the chicken and place it back in the crock-pot with the sauce. We also like the sauce a little thicker, so I add a bit of cornstarch at the end to make it more like a "gravy" rather than runny sauce.
Serve with rice.
That tells you just how long ago "a very long time ago" was . . .
Kathy Lee gave a recipe for a chicken dish.
It's so very easy!
You can cook it in the oven or the crock-pot.
You can use bone-in or boneless and skinless chicken.
You can use full-fat dressing or reduced-fat dressing, without compromising the taste.
Best of all, it's great left-over!
While you're grabbing the ingredients for this recipe, grab double; cook one now and put the other (all mixed up) in the freezer for another meal! Make it easy on yourself!
Cranberry Chicken
8oz bottle of Catalina dressing (or Russian)
1 pkg. dry onion soup mix
1 can whole-berry cranberry sauce
4 chicken breasts (I like to use bone-in with skin)
Place the chicken in a baking dish or crock-pot. Mix the dressing, soup, and cranberry sauce together and pour over the chicken.
Oven method: bake uncovered at 350 degrees for 1 hour to 1 1/2 hours.
Crock-pot method: cook on high 3-4 hours, or on low 6-8 hours. Once the chicken is cooked, I take the chicken out, remove the skin and bone, and using 2 forks, shred the chicken and place it back in the crock-pot with the sauce. We also like the sauce a little thicker, so I add a bit of cornstarch at the end to make it more like a "gravy" rather than runny sauce.
Serve with rice.
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