Ingredients:
8oz Catalina dressing (I used Russian here)
1 can whole cranberry sauce
1 envelope Lipton onion soup
1/3 c water in dressing bottle
chicken breasts (as many or as few as you want) (can be frozen)
Directions:
Dump it all in the crockpot. Stir if you are feeling like putting a little effort in (Probably won't effect it one way or the other). Cook on low for about 4 hours, or until chicken is done. Serve over rice. Sorry I don't have a picture of the finished product, but the kids gobbled it up before I could reach for the camera.
NOTE: You can cook this in the oven. Using thawed chicken, mix all the ingredients and bake in a dish for one hour at 350 degrees.
1 comment:
I love easy chicken recipes to serve over rice. We buy our rice at Lei Lei's Asian Market and we eat it all the time.
If anyone is interested, I went over to Shar's today (they sell Bosch mixers and stuff) and they said I could bring in all the rice I wanted and they would put them in plastic buckets with nitrogen for $4.95 for 5 gallon buckets or $8.95 for 10 gallon buckets. The nitrogen would be $3 per bucket. I think I am going to try that as I am having a hard time getting a call back from our ward canning specialist to go to the cannery.
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