Cranberry Chicken For A Crowd Food

CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F
• Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
• Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
• Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.

CRANBERRY CHICKEN

Steps:

• Place chicken in baking pan. Generously spread cranberry sauce over the chicken.
• Sprinkle onion soup mix, pecans, and craisins over the chicken.
• Pour catalina dressing over top.
• Bake lightly covered with foil at 350 for 45 minutes. Uncover and bake for 15 more minutes.
• Serve over rice.
• Tip: Spoon extra sauce over the chicken and rice when serving.

CRANBERRY CHICKEN FOR A CROWD

Steps:

• Preheat oven to 350 degrees F.
• Mix first 3 ingredients in a small bowl.
• Place chicken in two 9"x13" baking dishes - you might need to squish a little.
• Pour sauce mix over chicken.
• Bake for 1 hour or until chicken is cooked (juices run clear, reaches 180 degrees internally).

CROCK POT CRANBERRY CHICKEN

Steps:

• Place onion in slow cooker, then arrange thighs over onion.
• Combine remaining ingredients together and whisk well; spoon over chicken, making sure to get some on every piece.
• Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

CRANBERRY MARGARITAS FOR A CROWD

Steps:

• Make the Margarita Base: Combine all ingredients (except ice) and blend in blender until smooth. Transfer to a large glass measuring cup. Can be made ahead. Store in refrigerator.
• To mix the final drink: Pour half of the margarita base into blender. Add 3 1/2 cups ice cubes. Blend until mixture is slushy; pour into salt-rimmer margarita glasses. Garnish with cranberries. Repeat with remaining margarita base and remaining ice.