Cranberry Sauce Chicken II Recipe - Allrecipes.com
Cranberry Sauce Chicken II Recipe
  • READY IN 2 hr

Cranberry Sauce Chicken II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr 45 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Reviews More Reviews

Most Helpful Positive Review
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 tips: 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!

 
Most Helpful Critical Review
Aug 26, 2010

Realizing that we all have different tastes, I'm rating this a 3 because we didn't care for this dish. I followed recipe exactly as written....and found it to have an usual taste. Not a bar-b-que sauce, not a sweet sauce....just kind of an usual taste that none of us liked. I will say that the sauce was good on the rice...just not on the chicken. Sorry for the low review but I am glad we at least tried it and I'm sure many of you will like the taste so don't let my low review scare you away from trying it.

 
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 put all the sauce in the pan. Covering the dish makes a big difference too, so don't skip the foil!

 
Dec 03, 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, boneless 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.

 
Jan 27, 2004

This was a SUPERB recipe!!! It was sweet and tangy and tender AND very easy. I followed the directions but used whole berry cranberry sauce, and after dipping the chicken in the mixture I poured all the sauce on the dish and cooked as directed. I tried it with pork chops it was also great. I will be making it for company, and my family very often.

 
Jan 27, 2004

Easy, easy, easy! I only had four chicken thighs, so I didn't use a whole bottle of dressing, and I used jellied cranberry sauce. Otherwise, I followed the recipe as written, with great result! The next time I would take the skin off of the chicken, and baste during baking to compensate for the loss of moisture. That way, there wouldn't be so much chicken fat in the fabulous sauce, and the chicken would marinate more in the sauce.

 
Sep 28, 2004

Good flavor! I put frozen chicken thighs in the crock pot and spread the sauce over top. I set it on high for 5 hours. It turned out great! My husband loved the sauce over white rice.

 
Jan 27, 2004

I really like this recipe. Tastes great! A warning -- the sauce tends to burn and bake onto the pan, so you might want to think twice before making this in your best ovenware.

 

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Nutrition

  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 38.4 g
  • 12%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 20.8 g
  • 32%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 15 g
  • 30%
  • Sodium
  • 828 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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