Catalina Cranberry Chicken

I’m all up for new ways to make a chicken dinner.  We eat it quite often at our house.  And let me tell you, this one (for me anyways), was pretty dang good.  The two flavors of the salad dressing and the cranberry…oh goodness.  I loved it.  The chicken was so moist and tender.

I even thought about making this on the grill and using it as a foil pack with some veggies.  But our schedule has been a bit crazy with sports, so I did what the recipe called for and it was good to go.  Super easy.  Super good.  A must try winner again.  Thank you again Big Fork Little Fork.

What you need:

4 lb. bone-in chicken pieces (breast halves and/or thighs) – I used 4 large boneless, skinless chicken breast instead

1 can (16 oz.) whole berry cranberry sauce

1 bottle (8 oz.) KRAFT CATALINA Dressing

1 env. onion soup mix
Make it:

1. Heat oven to 350°F. Place chicken in 2 (13×9-inch) baking dishes.

2. Mix remaining ingredients; pour over chicken.

3. Bake 50 min. or until chicken is done (165°F).

This one the entire family liked.  I’d say I’d make it again (and it’s not that I won’t) it’s just that we have been trying so many new things it’s hard to do a repeat.  And for us, that’s huge!

Happy Cooking

Patricia – Two Girls Cooking


Kraft Recipes


4 thoughts on “Catalina Cranberry Chicken

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