RECIPE MONDAY: Cranberry Chicken

I was privileged to attend a writers’ retreat a few months ago. The retreat was hosted by one of the members and was held at the church she attends. She had a caterer booked for the event, who, unfortunately, had emergency surgery on Monday before the event was to begin on Thursday evening. Not to worry, however! The mother of the hostess took over, got a few friends to help, and we had the most delicious meals! These sweet ladies treated us like royalty. One of the best dishes, and my personal favorite, was Cranberry Chicken. Here’s the recipe:

  • 6 boneless chicken breasts
  • 1 8 oz. bottle of Catalina Salad Dressing (or creamy french salad dressing)
  • 1 can whole berry cranberry sauce
  • 1 envelope Lipton dry onion soup mix

Lay chicken in crock pot. Mix all other ingredients and pour over the chicken. Cook in crock pot on low setting 6-8 hours  or until chicken is done. This recipe can be doubled. Make two layers of chicken – pour sauce on each layer; pour remaining sauce on top of chicken, cover and cook until all chicken is done.

Delicious served with rice and fresh green beans!

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