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Chicken and Rice Dinner

Chicken and Rice Dinner

Westport, CT

I made this dinner for the Gillespie House here in Westport last week as part of our community service for the Westport Young Woman's League - www.wywl.com. I hope you like it.

1-16 oz. can of cranberry sauce, either jellied or with berries
2-8 oz. bottle of Ken’s Country French dressing (lite is fine)
1 Box of Lipton Onion Soup Mix (2 envelopes)
5 Boneless chicken breasts
1-2 lb. box of Uncle Ben’s converted rice

Directions for preparation:

Clean and split chicken breasts into 10 pieces. In the roasting pan, combine cranberry sauce, French dressing, and onion soup mix. Mix with fork until smooth. Submerge the chicken in the sauce and bake at 350 degrees for 50 minutes. While chicken is baking, cook rice for 10 people according to package directions.

After baking chicken, check to make sure chicken is cooked through. When rice and chicken are cooked, move chicken to end of the pan and mix rice with all the sauce mixture at the other end of the pan.

Re-heating instructions: Heat covered in 350 degree oven for 30 minutes or until heated through.

Note: If you cannot find Ken’s French dressing, it is fine to use any brand of Catalina style or French dressing available.

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