Everybody has that one recipe that when you make it instantly makes you reminisce of family dinners together. That recipe for me is Chicago Chicken. I have no idea where this recipe originated or why it is called Chicago Chicken, but I know that my grandmother had it in her handwritten recipe book and it was one of her go to recipes. I am so glad that when I was younger and left for college I asked for some of her handwritten recipes to begin my own recipe book. Food holds memories, and good ones at that!
Her birthday was in December and when the entire family gathered together from around the country to celebrate her birthday and the holidays this was the go to dish. It really was the perfect choice because with the cranberry it is bright like a Christmas centerpiece and perfectly savory for a fall/winter meal.
The sweetness of the cranberries and the savory tartness of the Russian dressing makes for a delectable dish. Serve with mashed potatoes and douse them in sauce because this dish produces so much delicious sauce you do not want to waste it.
Chicago Chicken Ingredients:
- 5 Boneless Skinless chicken breasts
- ¾ Bottle of Russian Salad Dressing
- ½ Can of whole berry Cranberry Sauce (Canned)
- ½ packet of Lipton Onion Soup mix
Directions:
Preheat oven to 325 degrees.
Mix the Russian dressing, Cranberry Sauce and Onion Soup mix in a bowl.
Cover the bottom of a baking dish with a spoonful or two of sauce. Place Chicken in pan on top of sauce.
Cover chicken with the rest of the sauce.
Bake for 40 minutes.
