If you use 12 tenders, use a 9x13 baking dish but do not double the sauce ingredients. There will still be plenty of sauce!
Don’t throw those bread end heels away. Toast them and pulse them a couple of times in the food processor for bread crumbs when casseroles call for toasted bread crumbs. You can store them in a plastic bag in the freezer.
Chicken tenders, chicken breast, etc. we all have some in our freezer because they’re so versatile and usually inexpensive. From chicken pot pie, chicken casseroles and other easy dishes, we have them often, just brushed on both sides with olive oil, seasoned with our favorite Greek seasoning and cooked on the George Forman!!!!
This month I’d like to share another easy and delicious way to cook these little jewels and you only use 4 ingredients!!!!
A perfect Valentine dinner…just add a green vegetable or tossed green salad, Pillsbury crescent rolls and our to-die-for dessert,
Lunchroom Ladies Brownies
with a scoop of vanilla ice cream and a cherry on top!!!
4 boneless, skinless small chicken breasts,
or equivalent chicken tenders.
(I used a package of 6 small chicken tenders
for the 2 of us)
1 cup Catalina Russian Salad Dressing
1, 14-oz. can whole cranberry sauce
1-oz. envelope Lipton Onion Soup Mix
Preheat oven to 350 degrees. Place chicken breasts in a lightly greased 1 qt. casserole dish. Mix together the salad dressing, cranberry sauce and onion soup mix. (I use a rubber spatula). Pour over chicken and bake, covered lightly with foil for 30 minutes ,uncover and bake 30 minutes more. Total cooking time, 1 hour until chicken is fork tender.. Serve over fluffy rice or mashed potatoes
Note: I use organic chicken from Publix