Take-out Tuesday, Summer Thanksgiving

This is a summer version of Thanksgiving,

Lots holiday flavors in a no sweat, easy weeknight meal

 

 

 

Cranberry chicken, stuffing, string beans with almonds…

You can have this entire dinner prepped and in the oven in 15 minutes!

 

 

 

 

First get the chicken going

 

 

 

 

 

Marinated the chicken in buttermilk overnight if you have time, it just makes it extra moist

 

 

 

 

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 French Salad dressing from the ’70s

 

 

 

 

Quick, cover it before anyone sees this orange mess!

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 a dish of yummy bubbling goodness

 

 

 

 

Cranberry Chicken

  • Servings: 4
  • Difficulty: very easy
  • Print

3-4 boneless chicken breasts cut into tenders, 3-4 tenders per breast
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 baking dish, sized to hold your chicken in an even layer.  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 minutes.

 

 

 

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

  • Servings: 4
  • Difficulty: very easy
  • Print

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] Mom 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

 

 

Add your favorite frozen vegetable and dinner is ready!

 

 

Comments
9 Responses to “Take-out Tuesday, Summer Thanksgiving”
  1. Jenna, chicken and dressing are always appropriate no matter the season. I love this new take on the traditional. Thanks for sharing and I want to try your recipes for sure.

    Liked by 1 person

  2. Jenna, I’ve got to try this easy dressing recipe. We love it and usually don’t make it during the summer but once in a while we crave it and this is so easy! Making me think about making as soon as I can gather the ingredients. Thanks for sharing this. Hugs………..

    Liked by 1 person

  3. Jenna, Thanks for the quick and easy recipe. I must try it.

    Liked by 1 person

  4. Jill Kuhn says:

    I am a big fan of Thanksgiving year round! This looks so delish, Jenna! 🐔❤️

    Liked by 1 person

  5. Sharon Mann says:

    I would like this dish right now…delicious recipe.

    Liked by 1 person

  6. Looks pretty darned tasty. TG any day!

    Liked by 1 person

  7. Cyndi Raines says:

    It’s supper time and I’m hungry. This looks delish! Need to try that chicken dish for sure! It all looks very tasty!

    Liked by 1 person

  8. Jodi says:

    what a fun idea!!!

    Liked by 1 person

  9. Mary says:

    Jenna, Now I’m thinking of Thanksgiving…Fall can’t get here quickly enough for me!

    Like

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