Serves: 4 – 12
Source: Company’s Coming
Ingredients:
- Boneless, skinless chicken breast halves. The number depends on the size of casserole dish or slow cooker you have
- 1 can whole cranberry sauce – 1 1/4 cup (300ml) – I use the whole tin
- 1 envelope dry onion soup mix. Mix the contents of the envelope and use 1/2 of the 1.4 oz envelope
- 1/2 (125 ml) cup French salad dressing
- 1 Tbsp (15 ml) granulated sugar (optional)
- 1/8 Tsp (.5ml) ground pepper
Instructions for baking:
- Rinse chicken breasts and put them in an ungreased casserole dish
- Mix the 5 ingredients in a bowl and then spoon them on top of the chicken
- Cover the dish and bake in the oven at 325 degrees (160C) for 1.5 to 2 hours
Instructions for slow cooker:
- Arrange chicken in slow cooker
- Mix the 5 ingredients in a bowl and then spoon them on top of the chicken
- Cover and cook on Low for 8 – 10 hours or on High for 4 – 5 hours
Serving suggestion
Serve with rice as the sauce gives the rice a nice flavour and seasonal vegetables