Comida Kraft
Recipe Box

CATALINA-Cranberry Chicken

CATALINA-Cranberry Chicken is rated 4.349862258953168 out of 5 by 363.
Prep Time
10
min.
Total Time
1
hr.
Servings

8 servings

If you're feeling the blahs of chicken burnout, let our cranberry take on chicken revive your faith in poultry. It's tart, tangy and perfect over rice.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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).

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

Serving Suggestion

Serve with smart sides, such as your favorite hot steamed vegetable and cooked brown rice.

Note

Mix and match recipe using the chicken pieces you have on hand or what is on sale. Use all breasts, all thighs or a combination of both. Or, use boneless skinless chicken breasts, reducing the baking time if necessary. Each breast or thigh is one serving.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 380
Total fat 13g
Saturated fat 3g
Cholesterol 80mg
Sodium 1040mg
Carbohydrate 35g
Dietary fiber 0g
Sugars 29g
Protein 30g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Wow, so simple so good, I usually am not a fan of cooking with a bottled salad dressing, but... Wow, so simple so good, I usually am not a fan of cooking with a bottled salad dressing, but Catalina or Russian dressing I am not making from scratch. I read many reviews before making & took the advice not to use the onion soup mix, I did season with granulated onion & garlic, salt & pepper. Marinated 4 hours, swapped out Catalina for Russian, thinned sauce with a couple Tbsp of orange juice. Spray your baking dish with Pam, turn & baste a couple times. No leftovers, delicious, looks like the photo too.
Date published: 2013-10-23
Rated 5 out of 5 by from Made this last nite. Made this last nite. I used boneless skinless chicken breasts and the fat free version of the Catalina dressing. It turned out great. My Mom is in town and she tried it. She absolutely loved it and asked for the receipe right away. This is amazingly easy to make. You just have to wait a bit for it to roast in the oven. Here is a tip: It you use a glass baking dish, I would recommend using oil spray to coat it prior to adding the chicken and sauce. I had to work a little extra hard to clean up the baking dish. I will remember next time.
Date published: 2011-02-23
Rated 5 out of 5 by from Made this for NYE with turkey meatballs in the slow cooker and no one could get enough of them. Made this for NYE with turkey meatballs in the slow cooker and no one could get enough of them. I have passed this recipe out to everyone at the party. Definitely a huge hit!! I had to buy two cans of cranberry sauce because all I could find were 14 oz cans and I ended up using the whole second can along with some additional french dressing I had on hand becuase it looked like there wouldn't be enough sauce for the whole batch. Definitely a good idea. Fabulous!!! True family fav! Can't wait to try it with the chicken next week.
Date published: 2011-01-06
Rated 5 out of 5 by from My mom made this for my family and boyfriend last weekened. My mom made this for my family and boyfriend last weekened. We all loved this recipe-surprisingly more than most chicken recipes we've tried. I know she did not use the onion mix, but just used onion flakes instead. If I make this, I probably also will not use it, as I think it will take away to the great taste it already has. My mom prepared the chicken for the oven in a pan lined with foil, which really reduced clean up time. She served the chicken with white rice and broccoli. It was great.
Date published: 2010-02-25
Rated 5 out of 5 by from I have been making a similar reciper for over 15 years and have never received a negative response. I have been making a similar reciper for over 15 years and have never received a negative response. I have even made it for company. I use Kraft Russian (red in color) dressing and omit the onion soup (several in my family don't like onions - even tho' they are dried). I also use chicken tenders and only bake for about 25 - 30 minutes I serve it with wide egg noodles and spoon the sauce over the noodles. Absolutely delicious. Would give it ten stars if I could simply for the ease of making it.
Date published: 2010-12-01
Rated 1 out of 5 by from This recipe had four and a half stars when I found it. This recipe had four and a half stars when I found it. I have made so many things from this site rated at 4-5 stars and my family has liked/loved all of them. I assumed that this would go over just as well with such a high rating. WRONG! This was awful. None of us liked it...not me, not my husband, not our three kids. It had such a bitter flavor. I have no idea how any of the other reviewers gave this a positive rating. Needless to say, we will never make this again. Such a disappointment!
Date published: 2010-11-30
Rated 5 out of 5 by from My husband and I thought this recipe was very good and super easy to make. My husband and I thought this recipe was very good and super easy to make. I used only 1-1/2 lbs. of boneless chicken breasts, spread half of the sauce over the chicken, and baked it for about 30-35 minutes. I refrigerated the unused sauce to make the chicken again soon. One improvement might be to refrigerate the sauce mixture for a few hours (or marinade the chicken in it) to allow the onion soup flavor to mix more thoroughly with the cranberry and dressing.
Date published: 2009-12-02
Rated 4 out of 5 by from Easy, tasty, looks great. Easy, tasty, looks great. Next time I will season the chicken with pepper first as I thought it was missing something. Tasty as it was, I'm not swooning over it the way other people are. I used wings, so it was messy eating of course! You can't even taste the cranberry flavor unless you bite into a whole berry-great for those who don't like cranberry, but disappointing for those of us who do. Will experiment with other fruits/dressings in future.
Date published: 2011-12-03
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