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tangy chicken from The Jewish Kitchen
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Chicken with Salad Dressing and Onion Soup

This is a great dish to serve when you have company. It looks good and tastes even better. The salad dressing mixed with the soup mix and the cranberries are a perfect blend of sweetness and tartness.
Course Main Dish
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 6 servings
Recipe Author Annette Sklar

Ingredients

  • 5 lbs. Kosher chicken parts or chicken breast
  • 1 envelope onion soup mix
  • 1 15 oz. can of whole cranberry sauce
  • 1 16 oz. bottle of Catalina salad dressing

Instructions

  1. Preheat oven to 350 degrees. Put the chicken into a large baking dish. Set aside.
  2. In a deep bowl combine the salad dressing, onion soup mix, and the whole cranberry sauce. Pour the mixture over the chicken.
  3. Bake for 1 1/4 hour, basting often. Check to see if chicken is done by slicing into it and seeing if the juices run clear. Remove from oven. Let the chicken rest for about 5 minutes Serve hot.