Miss Scarlett Cooks! Cranberry Chicken

Hello, everyone and welcome to the Hobby Haven! The school year has begun, and I'm starting to think about nice warm, filling meals. Something with an autumn vibe. And this perfectly fits the bill! This was one of my mom's go-to recipes when I was in high school, mainly because it's economical, filling, and easy to make; so easy that my sister and I could do it and help have dinner on the table by the time everyone was home! So if you belong to a family on the go, this is definitely for you. Loads of yumminess awaits after the jump!

This is probably going to be one of the shortest recipes I've posted, but trust me: it works in your favor! The wonderful thing about this is that you can cook these in either the oven or a slow cooker. My mom likes to make this in the latter, because she can come home on her lunch break, quickly assemble everything, and have it ready to go by the time she comes home. I especially love it because there are so few dishes afterward!

The ingredients:

• Chicken**
• 1 can whole berry cranberry sauce
• 1 bottle Catalina dressing***
• 1 packet onion soup mix

**The amount will vary based on how many people you're feeding, so anywhere from 2 to 8 breasts (although you can make this with any cut of chicken, so if you want to use only thighs or something, go ahead!).
***You can use Russian or French dressing if you're in a pinch, but heads up that it's just not the same as Catalina.

The tools:

• An oven or a slow cooker
• 2 baking dishes, preferably glass/Pyrex (if using an oven)
• A large spoon
• A medium-sized mixing bowl
• A can opener

How to make it:

• Pre-heat your oven to 350 degrees.
• Place chicken in baking dish.
• Mix remaining ingredients in the bowl; pour over chicken, covering it completely,
• Bake for approximately 50-55 minutes.
• Alternatively: Place chicken in slow cooker. Mix ingredients and pour over chicken. Cook on Low for 4 to 6 hours.