Reviewed: Mar. 6, 2012

We preferred this to the other recipes that use French or Catalina Dressing. It's not as vinegar(y) since it uses the Ranch Dressing. The boys just loved it over rice it was delish. I did cook this in my pressure cooker since I was starting out with frozen chicken thighs. Turned out perfect.

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Reviewer:

cooksalot

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Cooking Level: Expert

Home Town: Kailua, Hawaii, USA

Living In: Idaho Falls, Idaho, USA

Reviewed: Feb. 27, 2012

After reading many of the reviews, I debated ( due to mixed reviews) and finally decided to give it a try. My version differed slightly in that I added a handful of craisins to my jellied cranberry sauce, light ranch dressing and onion soup mix. I liked the idea of the whole cranberry sauce but only had jellied cranberry sauce in the pantry. I also liked the idea of adding fried onions during the last 15 minutes but didn't have those in the pantry either. I'll try that next time. I didn't find the sauce to be at all runny as was mentioned in some of the reviews. The color IS a bit off-putting but, then again, does a lobster really LOOK appetizing?? I was pleasantly surprised that my husband really liked it. Some people mentioned that they like the recipe better made with Catalina style dressing but, as the recipe is slightly sweet anyway, I would think the Catalina would make it overly sweet. I will definitely make this recipe again.

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Reviewer:

Debi

Reviewed: Feb. 24, 2011

I consider myself an objective person, so here is my honest review. I was surprised by the combination of ranch and cranberry sauce, however it was all I had in my fridge so I gave this recipe a try. I made this in a crockpot, and the aroma was delightfully sweet. When I finally ate it, I felt it was pretty average. The taste can be described as sweet and tangy. For those wanting a bold flavor, this recipe is not for you. For those wanting a no hassle regular and plain tasting recipe, then certainly try this. It is nothing to write home about, but it isn't something destined for the dog bowl either.

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Reviewer:

JCLONGACRE

Reviewed: Feb. 13, 2011

Very, very tasty and so easy.

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Reviewer:

Reviewed: Jan. 8, 2011

The sauce was very good. I made it exactly as written. The color of the sauce, however, was strange and a bit unappetizing. My family will continue to eat this, for sure, but I doubt I'd serve this to company due to the way it looks! I followed other recommendations and served it over rice. Yum!

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Reviewer:

Denise P

Cooking Level: Intermediate

Living In: Cypress, Texas, USA

Reviewed: Dec. 1, 2010

I've made this several times. I found it when I was looking for something new to do with chicken. My husband loves it! I'm not a big ranch fan so I made my own dressing of garlic powder, mayonnaise, and milk. All in all it is to die for.

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Reviewer:

shelby

Cooking Level: Intermediate

Home Town: Duxbury, Massachusetts, USA

Living In: Plymouth, Massachusetts, USA

Reviewed: Nov. 8, 2010

This recipe was not to our liking.

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Reviewer:

RACEYGIRL

Reviewed: May 18, 2010

I only added 1/2 the amount of ranch called for and used french fried onions as mentioned by Cheri Nobriga. Next time I'll try it w/the onion soup mix & see if I like it better. I would give it 3 stars but DH gave it 4 1/2. Made it with stuffing and green beans, both went with the chicken really well.

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Reviewer:

Annastasiav

Cooking Level: Intermediate

Home Town: Newport, Oregon, USA

Living In: Plant City, Florida, USA

Reviewed: Apr. 19, 2010

I was very hesitant to try this after all the mixed reviews. I used the ranch dressing & it was not good. The smell of the sauce was unpleasant & the color was unappealing to say the least. I'm going to take other reviewers advice & try with catalina dressing another time.

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Reviewer:

roseqman

Cooking Level: Intermediate

Reviewed: Mar. 9, 2010

Only because of food sensitivities did I have to change this recipe up a bit. I substituted the ranch dressing for Kraft Sweet Honey Catalina. I also used whole cranberry sauce and french fried onions per other users' recommendations. (Due to MSG content in onion soup mixes.) I poured the french fried onions on during the last 15 minutes of cooking, in order to preserve some of the crunchiness) I served dish over a bed of Jasmine rice and served sauteed asparagus as a side dish. It was AMAZING!!! So easy and yet looks like gourmet. My husband couldn't stop raving about it! I will make this dish for guests in the future! (For two people, I cut the recipe in half, which was very easy to do.)

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