Cranberry Chicken is a top 5 favorite meal for Ryan and I. It’s that good and the best part… it’s really simple and does most of the work itself. My Aunt Beth has been making this dish in recent years for Christmas dinner and it is sooo good.
I made this dish the other night (Although I never feel like it taste quite as good as hers. I’m thinking there’s a secret ingredient she’s not divulging 😉 ) and just had to share the recipe with everyone as it makes for great leftovers as well!
These are the ingredients! You will also need frozen chicken tenderloins. Yes, that’s right, frozen. You don’t even need to thaw the chicken beforehand! Are you starting to see how simple this recipe is?!
Here are the instructions:
Mix together 1 bottle of Catalina dressing, 1 can of whole berry cranberry sauce, and 1 packet of onion soup mix. Then pour all over the frozen chicken tenderloins in a 9×13 greased baking dish!
Pop it in the oven at 325 degrees and let it cook for 1.5-2 hours. About half way through cooking, flip the chicken. When finished cooking, it comes out bubbly, tender and packed with flavor! Traditionally this dish is paired with a cheesy potato casserole and green beans. Delicious!
These are the ingredients for the potato cheese casserole:
Package of frozen, southern style hash browns (cubed)
16 oz sour cream
1 can of cream of chicken soup (or mushroom)
Splash or so of milk
2 cups of shredded cheese (I like to use the Casserole cheese mixture)
Salt and pepper
Cornflakes for topping
In a large mixing bowl, mix all above ingredients together. Once they are well incorporated, transfer to a greased baking dish. Then (the best part) top with crushed corn flakes. You can mix the corn flakes with melted butter but to save on some calories and fat, I usually spray the corn flakes with an olive oil spray. So yummy!