Over this past holiday season, we ended up with an extra box of cranberry sauce. When I came across this recipes I was like, wow, this sounds different, but I have to try it.
Also, as many of you know, I am SO opposed to frivolous sodium content, so after some research I found a homemade version of Lipton Onion Soup Mix, without excess sodium (and not containing beef bouillon-yes Lipton has been bouillon in it).
SO after trying this recipe, I’ve found that it’s a keeper. ENJOY!
3 Boneless Chicken Breast (I cut these in half, but have also made it whole)
1 Can Cranberry Sauce (whole berry of jelled, your preference)
1 bottle French Dressing (not Catalina or creamy)
1 Pkg Onion Soup mix (I use a homemade version, cause the Lipton version has been and TOO much sodium)
Mix together Cranberry, French dressing, and onion soup mix. Place chicken in 9 x 11 pan, pour cranberry mix over the top of the chicken. Bake in 375°F over for 45 minutes or until cooked to 180°F. Serve over rice.
Homemade Low-Sodium Onion Soup mix
¼ cup dried onion flakes
2 tablespoons low-sodium or sodium-free beef bouillon granules (I used Herb-OX chicken)
¼ teaspoon onion powder
¼ teaspoon parsley flakes
1/8teaspoon celery seed
1/8 teaspoon paprika
1/8 teaspoon pepper
Stir together. Use as a substitute for 1 envelope onion soup mix. I made about 6 times the recipe, so I could have it when I needed it. I used a little more than ¼ cup to replace the packet of soup mix.