Cranberry Chicken

Cranberry Chicken
from the cookbook "Dinner Is Ready"

12 pieces boneless skinless chicken tenders
1 16 oz can whole or jellied berry cranberry sauce
1 cup creamy French dressing
1 1.25 oz env onion soup mix


Place chicken in greased baking dish. Bake 20 minutes at 350º. Pour off liquid. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Bake uncovered at 350º for 30 minutes. Remove from oven and allow to cool. Place in freezer bag. Label and freeze.

Give 2 chicken tenders per person-12 chicken tenders does one 6 serving bag.

To serve: Thaw. Heat until hot throughout.

12 servings

(For the exchange I wanted to keep the chicken tender and fresh so it came to you uncooked in the bag. Thaw the bag, pour into the greased dish and bake covered to 30minutes at 350 degrees or until your meat thermometer says things are cooked. Keeping the dish covered will leave more sauce for your rice.)



Calories 534.7

Total Fat 17.4 g

Cholesterol 55.0 mg

Sodium 1,522.2 mg

Total Carbohydrate 33.9 g

Dietary Fiber 0.5 g

Protein 23.8 g