Sweet Bacon Cranberry Chicken

2 1/2 pounds boneless, skinless chicken breast
1 can (15 oz) whole cranberry sauce
1 cup tangy bacon catalina dressing or tomato bacon dressing
1 envelop dried onion soup mix
6 ounces Swiss cheese (slices or shredded)
Toasted buns or cooked rice (not included in nutrition analysis)

Turn oven on to 350 degrees. Spray baking pan* with non-stick spray; place chicken in prepared pan and cut each chicken breast into 2-3 pieces. Combine cranberry sauce, dressing and soup mix; spread over chicken. Place in heating oven and bake 40-50 minutes or until chicken is cooked through (internal temperature reaches165 degrees).

Fork shred chicken, mix with sauce and serve on toasted buns with a slice of Swiss cheese. Alternate serving idea, serve chicken pieces over cooked rice, garnished with shredded cheese.


Very fast recipe to prepare. While chicken is cooking, help kids with homework, finish up that last minute project or take a little ‘me’ time. Recipe serves 8, go to www.utahdairycouncil.com for nutrition analysis.

*Cooking chicken in a large pan (sheet cake pan) will produce a more barbecued chicken; place chicken in one 9×13 pan and cover during cooking will produce more sauce.

Sodium is high in this recipe due to bottled dressing and the onion soup mix. As a general rule of thumb, consume approximately 1/3 daily nutrients at each meal. Pair this dish with lower sodium foods. To reduce sodium in the recipe look for a reduced sodium dressing (which may not be available) and/or reduce the amount of sodium by cutting the onion soup mix to 1/2 envelop.

For delicious dairy recipes and nutrition information go to www.utahdairycouncil.com, www.NationalDairyCouncil.org or Facebook www.facebook.com/DairyUTNV

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