Name: Cranberry Chicken
Ingredients: 3 Boneless Chicken Breast (I cut these in half, but have also made it whole); 1 Can Cranberry Sauce (whole berry of jelled, your preference); 1 bottle French Dressing (not Catalina or creamy); 1 1 Pkg Onion Soup mix (I use a homemade version, cause the Lipton version has been and TOO much sodium); ¼ cup dried onion flakes; 2 tbsp low-sodium or sodium-free beef bouillon granules (I used Herb-OX chicken); ¼ tsp onion powder; ¼ tsp parsley flakes; ⅛ tsp celery seed; ⅛ tsp paprika; ⅛ tsp pepper

Cranberry Chicken

Over this past holiday season, we ended up with an extra box of cranberry sauce. When I came across this recipes I was like, wow, this sounds different, but I have to try it. Also, as many of you know, I am SO opposed to frivolous sodium content, so after some research I found a homemade version of Lipton Onion Soup Mix, without excess sodium (and not containing beef bouillon-yes Lipton has been bouillon in it). SO after trying this recipe, I’ve found that it’s a keeper. ENJOY!

Total Time 0 min

Difficulty

Directions

Homemade Low-Sodium Onion Soup mix

Stir all ingredients together. Use as a substitute for 1 envelope onion soup mix. I made about 6 times the recipe, so I could have it when I needed it. I used a little more than ¼ cup to replace the packet of soup mix.

Cranberry Chicken

Mix together Cranberry, French dressing, and onion soup mix.

Place chicken in 9 x 11 pan, pour cranberry mix over the top of the chicken.

Bake in 375°F over for 45 minutes or until cooked to 180°F. Serve over rice.

Cranberry Chicken

Ingredients

Directions

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