Cranberry Pecan Chicken Bake Recipe
This Cranberry Pecan Chicken Bake is a family favorite at our house. The sweet and tangy sauce, with a little texture and crunch of the pecans makes the perfect dinner.
Serving8 people
Ingredients
- 6 boneless skinless chicken breasts
- salt and pepper, to taste
- 14 ounces whole cranberry sauce
- 16 ounces catalina dressing
- 1 ounce onion soup mix, packet
- 1 cup dried cranberries
- 1 cup pecans, chopped
- 6 cup cooked rice
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9x13-inch baking dish with nonstick cooking spray.
- Place chicken breasts in prepared dish and sprinkle with salt and pepper, to taste.
- In a mixing bowl, whisk together cranberry sauce, dressing and onion soup mix.
- Fold in craisins and chopped pecans and pour over chicken.
- Cover pan with foil and bake for 1 hour, or until chicken is cooked through.
- Serve over cooked rice.
Notes
- I love the sweet and savory sauce in this recipe and it goes perfectly over rice.
Nutrition
Calories: 635 kcal · Carbohydrates: 86 g · Protein: 23 g · Fat: 22 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 1099 mg · Potassium: 450 mg · Fiber: 3 g · Sugar: 44 g · Vitamin A: 54 IU · Vitamin C: 2 mg · Calcium: 33 mg · Iron: 1 mg