• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Blue-Ribbon Cranberry Chicken

  • Recipe Submitted by on

Category: Poultry, Main Dish

 Ingredients List

  • 1 cn (16-oz) whole cranberry
  • -sauce
  • 1 Bottle (8-oz) Russian salad
  • -dressing with honey (about
  • -1 cup)
  • 1 Envelope regular onion-soup
  • -mix
  • 1 Broiler-fryer (2-1/2 to
  • -3-lb) chicken, cut up
  • Hot cooked rice (optional)
  • Fresh rosemary (optional)


A first-prize entry in the Eagle River Cranberry Fest bake-off is a dinner
winner from Eagle River's Catherine Snedden. It's easy, colorful and
pleasantly tart.

1. In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse
chicken; pat dry with paper towels. Remove and discard skin, if desired.
Arrange pieces in one layer in a 13x9x2-inch baking dish. Pour cranberry
mixture over chicken pieces. Cover and chill the chicken mixture in the
refrigerator for several hours or overnight.

2. Bake the chicken mixture, uncovered, in a 300F oven about 1 1/2 hours or
till the chicken is done, stirring glaze and spooning over chicken once or
twice. Serve the chicken and glaze on a platter with hot, coooked rice, if
desired. Garnish the chicken with fresh rosemary, if desired.

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