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.
Servings: 8 people
9x13-inch Baking Pan
- 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 cups cooked rice
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.
- I love the sweet and savory sauce in this recipe and it goes perfectly over rice.
Calories: 635kcal | Carbohydrates: 86g | Protein: 23g | Fat: 22g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 1099mg | Potassium: 450mg | Fiber: 3g | Sugar: 44g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg