Cranberry Orange Chicken Bake Food

CRANBERRY-ORANGE CHICKEN BAKE

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package, using orange juice and water for the liquid and stirring in berries and nuts with the stuffing mix.
• Combine chicken, soup and vegetables. Spoon into 6 ovenproof serving bowls or 13x9-inch baking dish; top with stuffing mixture.
• Bake 30 min. or until chicken is done.

CRANBERRY/ORANGE CHICKEN

Steps:

• Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.

BAKED CRANBERRY CHICKEN

Steps:

• Heat oven to 350ºF.
• Spray rectangular baking pan, 13 x 9 x 2 inches, with non-stick cooking spray.
• Mix cranberry, walnuts, marmalade and horseradish.
• Place chicken in pan and top with cranberry mixture.
• Cover and bake 35 to 40 minutes or until chicken is no longer pink when cut into.

CRANBERRY-ORANGE CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• In a large saucepan, mix the tomato sauce, cranberry-orange sauce, brown sugar, vinegar, Worcestershire sauce, chili powder, and cilantro.
• Cover and bring to a boil, then reduce heat and simmer, uncovered for 20 to 30 minutes, stir occasionally until the sauce is slightly thickened.
• Divide chicken into thirds and place into three 13x9x2-baking pans.
• Bake uncovered for 30 minutes.
• Brush sauce over chicken; reserve some to baste with later.
• Continue to bake an additional 15 to 20 minutes.
• Brush with reserved sauce during the last 10 minutes of cooking.
• Good reheated or cold if not served immediately.