Recipe Box, Summer Thanksgiving

You are going to thank me, seriously thank me for sharing this meal with you.! I had this entire dinner prepped and in the oven in 15 minutes. Hungry Husband’s comment was “That is the BEST dinner you have ever made!!” Yea!! Sets the bar pretty high for tomorrow night though…
So here’s what we had:
Cranberry chicken
Stuffing
String Beans with almonds
First get the chicken going
Hopefully you’ve marinated the chicken in buttermilk overnight [Aug. 10] but no worries if you haven’t, it will still be fabulous
Cut the chicken breasts in half or into tenders so it can soak up lots of yummy sauce
I use these handy dandy plastic cutting mats from Bed Bath & Beyond. Put them on your cutting board or counter top, cut meat and throw it in the dishwasher. No worrisome bacteria lurking about.
Put the chicken in a prepared dish that is just the right size and top it with the onion soup mix.
Spread the whole berry cranberry sauce over all
Then cover the whole thing with that crazy retro Salad dressing from the ’70s
Quick, cover it before anyone sees this orange mess! And pop it in 400 degree oven for 40 minutes, then reduce heat to 350, uncover and bake for 20 minutes more.
When its done, it doesn’t look scary at all, just yummy bubbling delicious

CRANBERRY CHICKEN
Ingredients
- chicken tenders or boneless breasts cut into pieces [3 tenders per person or 3-4 breasts]
- 1 envelope dry onion soup mix
- 16 oz whole berry cranberry sauce
- 8 oz spicy-sweet French dressing [Kraft Catalina]
Instructions
- Rinse chicken and pat dry. Place in a lightly greased 13 x 9 baking dish.
- Sprinkle chicken evenly with soup. Stir cranberry sauce and spoon over chicken. Top evenly with dressing and cover with foil. Bake at 400 for 40 min. Reduce to 350 and remove foil and bake for 20 more min. Serves 4
Now for the stuffing, 1,2,3,4 ingredients plus Pepperidge Farm Stuffing Mix
Put the stuffing mix in a prepared casserole and toss in the chopped onion and celery
Pour in the melted butter and chicken broth and stir it up
Pop it in the oven to heat for about 20-30 minutes
MOM’S STUFFING
Ingredients
- 3 cups Pepperidge Farm Herb Stuffing Mix
- 1/2 medium onion chopped
- 3 stalks celery chopped1
- 14 oz can chicken broth
- 4 T butter
- *1/2 -1 cup pecan halves
Instructions
- Mix together in a greased casserole dish and bake at 350 for about 20 minutes until hot. Just stick it in the oven when you uncover the chicken.Serves 4
Add your favorite frozen vegetable and dinner is ready!
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Nice recipe. Thank you.