Cranberry Chicken and Wild Rice! I usually also heat up a can of french cut green beans or peas to mix in with it after it’s cooked, too.

Cranberry Chicken and Wild Rice
from Taste of Home


    6 boneless skinless chicken breast halves (4 oz. each)
    1-1/2 cups hot water
    1 pkg (6.2 oz) fast-cooking long grain and wild rice mix
    1 can (14-16 oz) whole-berry cranberry sauce
    1 tbsp. lemon juice
    1 tbsp. reduced-sodium soy sauce
    1 tbsp. Worcestershire sauce

Place the chicken in a 13x9x2 inch baking dish coated with nonstick cooking spray. In a small bowl, combine the water and rice mix with contents of seasoning packet. Pour around chicken.
In a small bowl, combine the cranberry sauce, lemon juice, soy sauce and Worcestershire sauce; pour over chicken. Cover and bake at 350 for 40-50 minutes or until chicken juices run clear and rice is tender.


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