Catalina Cranberry Chicken
Tangy, tender baked chicken. This easy recipe is perfect for weeknight meals. It's so tasty and simple to make!
Servings 6 servings
Calories 466kcal
Ingredients
- 2 ½ pounds boneless, skinless chicken thighs
- ¼ teaspoon pepper
- ½ teaspoon salt
- 8 ounce bottle Catalina salad dressing
- 1.25 ounce 1 packet dry onion soup mix
- 15 ounce can whole-berry cranberry sauce
- ¼ teaspoon red pepper flakes
Instructions
- Preheat oven to 350 degrees. Spray 9x13 casserole dish with non stick cooking spray, set aside.
- Trim any excess far from chicken thighs.
- Season the chicken with salt and pepper. Place in the prepared baking dish in a single layer.
- In a medium mixing bowl, combine the salad dressing, cranberry sauce, red pepper flakes and onion soup mix. Whisk together until combined.
- Pour sauce over chicken in the casserole dish, turning to coat.
- Bake, uncovered, for 1 hour. Chicken is done when it has an internal temperature of 165°F.
- Delicious over mashed potatoes, sweet potatoes, or rice. Serve and enjoy!
Nutrition
Calories: 466kcal | Carbohydrates: 44g | Protein: 38g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 180mg | Sodium: 1308mg | Potassium: 528mg | Fiber: 1g | Sugar: 33g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg