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    for a printable version click here
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]

Rinse chicken and pat dry.  Place in a lightly greased 13 x 9 baking dish.  sprinkle 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*      for a printable version click here
3 cups Pepperidge Farm Herb Stuffing Mix
1/2 medium onion, chopped
3 stalks celery, chopped
1 14 oz can chicken broth
4T butter

*1/2 -1 cup pecan halves [optional] She always added pecans on Thanksgiving and they make it really good!

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!

Comments
One Response to “Recipe Box, Summer Thanksgiving”
  1. Liz says:

    Nice recipe. Thank you.

    Like

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