Catalina Chicken
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces Catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. Grease a 9x13” baking dish. Pour 1 ½ cups water into bottom of pan. Sprinkle rice evenly over water. Layer the chicken over the rice. Pour sauce over all. Cover tightly with foil. Bake for 1-1/2 hours. You can also cook this in a slow cooker. Put the chicken and cranberry sauce in slow cooker on High for 3 - 4 hours or low for 5 - 6 hours. Serve over cooked rice.
Ingredients:
1 1/2 cup long-grain rice -- uncooked
6 boneless, skinless chicken breasts, approx 2 pounds total
16 ounces whole berry cranberry sauce
1 envelope dry onion soup mix
8 ounces Catalina or Western salad dressing
1 1/2 cups water
Measure 1 ½ cups rice into small Ziploc bag (sandwich size). Place chicken breasts in gallon Ziploc freezer bag. Combine cranberry sauce, soup mix and salad dressing in bowl. Pour into quart size Ziploc freezer bag. Place 3 baggies into another gallon Ziploc freezer bag along with Serving Day Instructions below. Freeze flat. (note that the water is used only for the serving day)
Serving Day Directions:
Preheat oven to 350F. Grease a 9x13” baking dish. Pour 1 ½ cups water into bottom of pan. Sprinkle rice evenly over water. Layer the chicken over the rice. Pour sauce over all. Cover tightly with foil. Bake for 1-1/2 hours. You can also cook this in a slow cooker. Put the chicken and cranberry sauce in slow cooker on High for 3 - 4 hours or low for 5 - 6 hours. Serve over cooked rice.
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