This is one of those comfort-food recipes that my mom used to make on those cold, snowy nights. It is also perfect for a Christmas meal because of the cranberries and the bright red color it adds to the menu. I also love the combination of the sweet cranberry sauce with the tangy Russian dressing. This recipe is very simple and can be done in the oven or in a crockpot. Picture courtesy of Taste of Home.
- 1 lb. boneless, skinless chicken breasts
- 1 jar cranberry sauce
- 1/2 bottle Russian salad dressing (Catalina or French work well too)
- 2 cups rice
Crockpot: lay chicken breasts on bottom of pot. Mix together cranberry sauce and salad dressing and pour over chicken. Cook on low for 4-5 hours, or high for 2-3 hours, or until chicken is cooked through. Serve warm over cooked rice.
Oven: Lay chicken breasts on bottom of 9x13 pan. Mix together cranberry sauce and salad dressing and pour over chicken. Cook at 350 degrees for 45-50 minutes, or until chicken is cooked through. Serve warm over cooked rice