I know, it has been a long break. A much needed break. But, I am popping in to share a quick recipe. My older son has swimming lessons twice a week at 5pm. Hello, dinnertime. And, we now have Church from 1-4pm. So, I have been searching for recipes that can go into the oven or crockpot and be ready when we come home.
Enter Cranberry Chicken. The ingredients might seem a little od, but let me tell you - It is delicious! The older son asking for seconds on meat, and the younger son saying, "This is SOO TASTY," gives this recipe 4 stars.
12-14 Chicken Tenders, frozen
8 oz. French Salad Dressing
1 (16 oz) can Whole Berry Cranberry Sauce
1 pkg Dry Onion Soup Mix
Mix dressing, cranberry sauce and onion soup mix together. Whisk until smooth. Place chicken tenders in a 9x13 pan. Pour sauce over the top. Bake at 350 degrees for 1 hour - 1 hour 15 minutes.
Serve over rice. (I served it over a Quinoa & Whole Grain Brown Rice pilaf.)