DUMP-AND-BAKE CRANBERRY CHICKEN
This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that's perfect for cool nights!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
- Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
- Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 543.6 kcal, Carbohydrate 37.9 g, Protein 52.5 g, Fat 18.9 g, SaturatedFat 2.8 g, Cholesterol 132 mg, Sodium 775.8 mg, Fiber 1.3 g, Sugar 28.9 g
CHICKEN AND WILD RICE CASSEROLE WITH BUTTERNUT SQUASH AND CRANBERRIES
A cozy and filling chicken and wild rice casserole made with butternut squash and cranberries. This easy and healthy chicken dinner is a winner every time!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 10
Steps:
- Cook the rice according to package directions. Drain off any excess cooking liquid and set aside.
- Preheat your oven to 350 degrees F. Lightly coat a 9x13-inch baking dish with cooking spray and set aside.
- In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the diced chicken and sauté until the chicken is cooked through and no longer pink on the inside, about 6 minutes. Remove to a paper towel-lined plate and set aside.
- With a paper towel, carefully wipe the skillet clean. Heat the remaining 2 tablespoons olive oil over medium. Add the diced squash, onions, salt, and pepper. Sauté until the onion begins to soften, about 2 minutes. Cover and cook, stirring occasionally, until the squash is tender but still retains some chew, about 6-8 minutes. Stir in the thyme, cranberries, reserved chicken, rice, and 1/4 cup Parmesan.
- Transfer the mixture to the prepared baking dish. Bake in the oven for 20 minutes, then remove from the oven and sprinkle with the remaining 1/4 cup Parmesan cheese. Bake 5 additional minutes, until the cheese melts. Sprinkle with additional chopped fresh thyme and serve warm.
Nutrition Facts : TransFat 0.02 g, ServingSize 1 (of 6), Calories 476 kcal, Carbohydrate 61 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 97 mg, Fiber 6 g, Sugar 25 g, UnsaturatedFat 11 g
CRANBERRY CHICKEN WITH WILD RICE
Make and share this Cranberry Chicken With Wild Rice recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 50m
Yield 6 chicken pieces, 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the chicken into a 13x9 inch baking dish coated with cooking spray.
- In a small bowl, combine the water, and rice mix with the contents of seasoning packet, and pour around chicken.
- In a small bowl, combine the cranberry sauce, lemon juice, soy sauce, and worcestershire sauce, and pour over the chicken.
- Cover, and bake at 350 degrees for 40-50 minutes or until a meat thermometer reaches 170 degrees.
Nutrition Facts : Calories 243.9, Fat 6.8, SaturatedFat 1.9, Cholesterol 46.4, Sodium 186.2, Carbohydrate 30.6, Fiber 0.8, Sugar 29.3, Protein 15.4
CRANBERRY WILD RICE
Nuts are a wonderful source of protein and nutrition so I look for ways to add them to all of my dishes. The addition of cranberries in this recipe makes it perfect for fall.-Dawn Bryant, Thedford, Nebraska
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; simmer, uncovered, for 50-60 minutes or until rice is tender., In a large skillet, saute the onion, cranberries and thyme in oil until onion is tender. Add garlic; cook 1 minute longer. Drain rice if needed; stir in onion mixture and pine nuts.
Nutrition Facts : Calories 238 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 6g protein.
CATALINA-CRANBERRY CHICKEN
Got chicken burnout? Try our cranberry chicken recipe to revive your faith in poultry. This CATALINA-Cranberry Chicken is tart, tangy & perfect over rice.
Provided by My Food and Family
Categories Chicken Breast
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Place chicken in 2 (13x9-inch) baking dishes.
- Mix remaining ingredients; pour over chicken.
- Bake 50 min. or until chicken is done (165°F).
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g
WILD-RICE PILAF WITH CRANBERRIES AND PECANS
Wild rice marries with pecans and dried cranberries in an updated pilaf.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice, and cook for 1 minute. Add chicken stock, and bring to a boil. Reduce heat, and simmer, covered, until rice is tender and starting to burst, 45 to 50 minutes. Drain any excess liquid. Transfer to a bowl.
- While rice cooks, preheat oven to 400 degrees. Arrange pecans on a rimmed baking sheet, and toast until browned and fragrant, about 8 minutes. Let cool. Coarsely chop pecans.
- Add toasted pecans, cranberries, raisins, and parsley to rice. Season with salt and pepper. Serve warm or at room temperature.
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