Monday 6 February 2012

Cranberry Chicken

Sometimes, when I scan the ingredients for a caker recipe, it feels like I'm looking at the people of the world.

“There’s no way," I think to myself, "Simply no way all these differing tastes and colours and textures will ever come together into a harmonious blend of flavour.”

But then I go on a wing and a prayer and the next thing I know, I'm eating something that tastes (sorta) delicious. And it makes me wonder if, some day, we'll all come together and reside in the world's biggest casserole dish.

Until that time comes, there’s this. And Cranberry Chicken.

1 whole chicken or 4 breasts
1 can whole cranberry sauce
½ cup French salad dressing
½ cup water
1 Knorr vegetable soup mix (see note)

Heat oven to 350°. Mix cranberry sauce, dressing and water. Line chicken in casserole dish. Pour sauce over chicken. Sprinkle with soup mix. Bake covered for 45 minutes. Uncover and bake for additional 10 minutes.

Note: I couldn’t find Knorr soup mix. Only Knox. And I couldn’t find vegetable, so I used another cake staple: onion. It worked out OK. I think.

Source: The Best of Enbridge


  1. "some day, we'll all come together and reside in the world's biggest casserole dish"
    is the most beautiful thing I've ever read.

  2. Thank you, Veg-o-matic. I don't mean to toot my own horn, but a famous record producer has contacted me and you can expect to hear my debut single, "World's Biggest Casserole Dish," airing on the radio next week.

  3. I just signed up for emeals (a dinner planning service) and this is one if the first meals we made. Our version didn't include the French dressing and that may be the reason it wasn't as palatable as the true caker version. It was so salty! We ate it but won't make it again.

    1. French dressing has a way of making anything taste better. I also have a recipe for Apricot Chicken that I think includes Catalina dressing. I'll have to source that one out.