December 26, 2013

Everybody's Favorite Chicken

What does a person cook for dinner the day after Christmas?  When the chicken-n-dumplings are gone, the sausage balls are dry, and the thought of a crowded restaurant induces despair?

Why, Everybody's Favorite Chicken, of course.

Lydia passed this handy-dandy recipe down to me in seminary, some 10 years ago (thanks, Lyd).   Creamy French dressing is a bit hard to find over here, but when I happen to see it for sale in the American food aisle of the supermarket, I buy several bottles.  I also keep Ocean Spray cranberry sauce in the pantry, for just such a day as this.

By the way, the name of this chicken recipe is a little misleading.  No chicken can claim to be everybody's favorite chicken.  Daniel prefers pimiento cheese-stuffed fried chicken breasts, for example.  Whereas you might like your chicken extra spicy with watermelon salsa.  Who knows? 

But I guarantee your family will like it.  And so will you, because it's good, and because you literally make zero mess in your kitchen, which frees you up to play with cute little guys like this one.

4-6 chicken breast halves (depending on the size), thawed or frozen
1 bottle creamy French dressing
1 can jellied cranberry sauce (or whole berry pureed in the blender)
1 packet Lipton onion soup mix

Combine dressing, cranberry sauce, and soup packet.  Pour over chicken in a 9x13.  Bake at 350 for 45 min-1 hour, depending on whether or not your meat was frozen.  Serve over hot white rice.  We like corn on the cob on the side.