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My sister and brother-in-law visited this weekend and brought a new recipe for us to try out. Man, was this ever delicious. I’ve been eating more and more dishes prepared with cranberries lately, and have really come to love the flavor cranberries offer to a sauce.
This chicken was so delicious, and I just couldn’t get enough of the wild rice. My wife’s sister got this chicken recipe from a friend of hers, and her friend got it from a friend, and I’m not sure where it came from before that, so I’m not taking credit for this one. But I do have to pass it on, because it’s just too good to keep to myself. She doctored up the wild rice a bit by using chicken broth rather than water to cook the rice.
So, here it is. Give it a try, you’ll be very glad you did!
Ingredients
- 4-6 chicken breasts (boneless / skinless)
- 8 oz. Catalina dressing
- 1 envelope Lipton Onion Soup mix
- 1 can whole cranberries
- Buy the unprocessed wild rice (Regular is fine too)
Preparation
- Mix the dressing, soup mix and cranberries together and pour over the chicken in a glass baking dish.
- Cover and bake at 350° F for 45 minutes.
- Uncover and bake an additional 15 minutes.
- Follow the directions on the rice, but substitute chicken broth for the water.
- Note: You can add sauteed onions and mushrooms if desired. Or any other ingredients you would like to add to the mix.
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