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Cranberry Chicken

 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.



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