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

Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 4

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
Keyword baked chicken, chicken casserole, cranberry chicken, easy dinner, Thanksgiving

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

Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Cuisine American
Servings 4

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
Keyword Coconut Dressing, stuffing, stuffing with celery and pecans, Thanksgiving

Add your favorite frozen vegetable and dinner is ready!

Comments
5 Responses to “Recipe Box, Summer Thanksgiving”
  1. Liz says:

    Nice recipe. Thank you.

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