Amish Cranberry Chicken
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 (14 oz) can whole cranberry sauce
- 1 (10.5 oz) can cream of chicken soup
- 1/2 cup chopped pecans or walnuts (optional, for crunch)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- 2 tablespoons butter, melted (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat Oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. - Prepare the Chicken
Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Arrange them in the prepared baking dish. - Mix the Sauce
In a medium bowl, combine the cranberry sauce and cream of chicken soup. Mix until smooth. - Assemble the Dish
Pour the cranberry-chicken soup mixture evenly over the chicken breasts. If using, sprinkle chopped nuts on top and drizzle with melted butter. - Bake
Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the sauce is bubbly. - Serve
Garnish with fresh parsley if desired. Serve hot with rice, mashed potatoes, or a side of roasted vegetables.
Tips:
- For extra flavor, sear the chicken in a skillet for 2–3 minutes per side before baking.
- Leftovers make a delicious sandwich or wrap the next day!