Chicken with Cranberry Onion Sauce

This dish is easy and makes enough for leftovers.  The original recipe was from The Red Hat Society Cookbook.   

10-12 chicken thighs
1 can (16 0z) whole cranberry sauce
1 envelope onion soup mix
1 (7 oz.) bottle Catalina salad dressing (Kraft or other)

Preheat oven to 350 degrees.

Arrange chicken in an ungreased 12 x 9 inch pan.  Combine the cranberry sauce, dry soup mix, and Catalina dressing in a medium size bowl.  Mix and pour over the chicken.  Bake uncovered for about 35-45 minutes depending on size of the chicken thighs.

Serve with rice or noodles.

~ 6 -8 servings

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This entry was posted in Casserole, Chicken, Main course, Poultry and tagged , , . Bookmark the permalink.

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