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