Baked Catalina Chicken Recipe

This classic recipe, unearthed from a vintage Kraft recipe handout, delivers juicy, tangy chicken in just 70 minutes! A surprisingly simple combination of cranberry sauce, French onion soup mix, and dressing creates a sweet and savory glaze that will become a family favorite. Perfect for a weeknight meal, this recipe pairs wonderfully with steamed vegetables and whole wheat rolls.

Prep Time 15 mins
Cook Time 70 mins
Calories 299.2 kcal
Protein 30g
Rating 5.0 (1 Reviews)
Baked Catalina Chicken 90

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Catalina Chicken

  • 4 boneless, skinless chicken breasts
  • 1 (16 ounce) can whole berry cranberry sauce
  • 1/2 cup Catalina dressing
  • 1 cup French onion soup mix

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How to Make Baked Catalina Chicken

  1. Preheat oven to 350°F (175°C).
  2. Divide 4 bone-in, skin-on chicken breasts evenly between two 9x13 inch baking dishes.
  3. In a medium bowl, whisk together 1 (16 ounce) can whole berry cranberry sauce, 1 cup French onion soup mix, and 1/2 cup your favorite salad dressing (such as Catalina or Ranch).
  4. Pour the cranberry sauce mixture evenly over the chicken breasts, ensuring each piece is coated.
  5. Bake for 60-70 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  6. Serve immediately with steamed vegetables and warm whole wheat rolls for a complete and satisfying meal.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

56g

Fat

20g

Carbs

6g

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