Sweet Onion Cranberry Chicken
- 8 chicken breast
- 8 oz Catalina salad dressing
- 1 packet Lipton onion soup mix
- 1 can cranberry sauce
Divide chicken into 2 separate gallon freezer bags, placing 4 breasts in each bag. In a bowl combine catalina, onion soup mix, and cranberry sauce. Mix well and pour half in 1 bag and half in the other. Label and date freezer bags with cooking instructions. Lay flat and freeze until ready to use. Pull 1 bag out of freezer and allow to thaw for 24 hours in the fridge. Pour thawed contents into a buttered casserole dish. Bake at 350 degrees for 50 minutes to 1 hour. Every 15 minutes or so, I like to baste the chicken with the pan juices. Serve over cooked rice or noodles.
*You don't have to freeze it first. You can cook it as soon as you mix up the chicken ingredients. Sometimes I bake half right away and then freeze the other 4 breasts for another day.