Catalina Chicken
Category: Poultry
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Serves/Makes: 4
Ready in: 1-2 hrs
- 1 1/2 cup long-grain rice, uncooked
- 4 boneless, skinless chicken breast halves
- 1 can (16 ounce size) whole berry cranberry sauce
- 1 envelope dry onion soup mix
- 1 bottl (8 ounce size) Catalina salad dressing
- 1 cup water
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. Place the raw rice in the bottom of the prepared pan. Place the chicken in a single layer over the rice. In a bowl, whisk together the cranberry sauce and onion soup mix until well blended. Pour evenly over the chicken. Pour the salad dressing over the cranberry mixture. Carefully pour the water around the sides of the baking dish, being careful not to wash any of the saucy mixture off the chicken. Cover the pan tightly with foil and place in the oven. Bake at 350 degrees F for 1 1/2 hours or until the chicken is cooked through and the rice has absorbed the water and is tender. Serve the chicken with the rice and sauce.
Recipe Source: cdkitchen.com
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