This is one of the very first recipes I ever posted back in 2009, when I was merely cataloging my favorite childhood dishes.
Cranberry Chicken goes way back to my teenage years when my mom used to make it. Then it became something I made often for my own family. But it’s probably been over a year since the last time. (Too many new recipes to try!)
I’ve always loved it, but also thought it lacked just a little seasoning, so I updated it slightly and now it’s perfect. A little sweet, a little tart, and rich. I know the ingredients might sound funky, but somehow they all really work.
And bonus – all you need is a mixing bowl, a casserole dish, and $10. Crazy easy to make, easy to clean up, inexpensive, and tasty. I wish every home cooked meal could be like that!
Easy Cranberry Chicken
Prep time: 5 minutes
Cook time: 1 hour
• 8 ounce bottle Catalina Dressing
• 1 package dry onion soup mix
• 1 (15 ounce) can whole-berry cranberry sauce
• 1/4 teaspoon red pepper flakes
• salt and pepper
• 1.5 pounds boneless, skinless chicken thighs
Preheat oven to 350.
In a medium bowl, combine the dressing, soup mix, cranberry sauce, and red pepper flakes. Blend well.
Coat a 9-by-13-inch glass baking dish with nonstick cooking spray. Season the chicken thighs with a little bit of salt and pepper and place in the baking dish, in a single layer, making sure all the chicken is coated well.
Bake, uncovered, for 1 hour (or until the chicken has an internal temperature of 165°F.)
Serve over mashed sweet potatoes, regular potatoes, or rice.