Cranberry Chicken Recipes

CRANBERRY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking dish by spraying with cooking spray.
• Place chicken breasts into baking dish and sprinkle with cheese. Stir together chicken soup and wine; pour over chicken. Sprinkle chicken with stuffing mix and cranberries; drizzle butter over top.
• Bake in preheated oven until chicken has reached an internal temperature of 160 degrees F (70 degrees C), about 45 minutes.

CRANBERRY CHICKEN I

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

CRANBERRY CHICKEN

Steps:

• Make sure you grease your dish first.
• Mix onion soup cranberries and Russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want.
• Once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered.
• Serve over rice.

BEST CRANBERRY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

CHICKEN WITH CRANBERRIES

Steps:

• In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.

EASY CRANBERRY CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 350 F. Spray a 9 x 13 baking dish with cooking spray.
• Place the chicken breasts in baking dish. Sprinkle French onion soup mix evenly over chicken breasts.
• In a medium bowl, whisk together cranberry sauce and salad dressing. Pour over the chicken breasts.
• Bake for 45 minutes or until the chicken is cooked through.

CATALINA-CRANBERRY CHICKEN

Steps:

• Heat oven to 350°F.
• Place chicken in 2 (13x9-inch) baking dishes.
• Mix remaining ingredients; pour over chicken.
• Bake 50 min. or until chicken is done (165°F).

DUMP-AND-BAKE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
• Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
• Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

CRANBERRY CHICKEN

Steps:

• In a large skillet, saute the chicken and onion in butter until chicken is no longer pink. Add the chili sauce, cranberry sauce, brown sugar, vinegar, Worcestershire sauce and mustard. Simmer, uncovered, for 5 minutes. Serve over rice or noodles.

CRANBERRY CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• In a 9x13-inch casserole dish, combine the dressing, soup mix and cranberry sauce. Add the chicken and turn to coat.
• Cover the casserole dish either with a lid or with foil. Bake for 30 minutes. Remove the cover and cook for an additional 15 minutes. Check after 15 minutes to see if chicken is cooked through. Time depends on how thick your chicken breasts are. If not finished, bake an additional 10 to 15 minutes.
• The chicken can be served by itself or over rice with the sauce drizzled on top.

CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F
• Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
• Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
• Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.

CRANBERRY CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in 9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

EASY CRANBERRY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

CHICKEN BREASTS WITH MAPLE CRANBERRY SAUCE

Steps:

• Season chicken with salt and pepper and cook as desired (I baked mine in a preheated 350°F oven for about 30 minutes). You can bake them, pan fry them, grill, or poach. Whatever you prefer.
• While the chicken cooks, prepare the sauce. In a small sauce pan, heat oil over medium heat. Saute onions until translucent, about 5 minutes, stirring frequently.
• Add wine, syrup, and cranberries. Bring to a boil over high heat and then reduce heat slightly (medium-high heat). Cook for five minutes, stirring.
• Combine cornstarch and water in a small bowl with a whisk or a fork. While stirring sauce, stir in cornstarch/water mixture, reduce heat to medium and continue to cook for about a minute or until thickened. Serve sauce over cooked chicken.

SLOW-COOKER CRANBERRY CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. In a small bowl, combine the cranberry sauce, barbecue sauce, onion, celery, salt and pepper; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Serve with rice. Freeze option: Cover and freeze cooled chicken and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Reheat in a foil-lined 13x9-in. baking dish in a preheated 325° oven until heated through, covering if necessary to prevent excess browning.