Retro Saucy Chicken

When my mom first made this meal that could feed an army, the recipe only called for four ingredients. Four. And three of those come out of a can or package! Seriously, how can something that tastes so good and homemade come from a can of tomatoes, a can of cranberries, a packet of onion soup, and a ton of chicken? It’s an enigma, but I guess it has been passed around for a very long time because I just heard that the old school original recipe used salad dressing instead of tomatoes. Eww. Who ever thought to switch that ingredient up is a genius.

In keeping with the tradition of altering the recipe as it is passed on, I often brown some mushrooms and green pepper before tossing everything together. But feel free to switch this up any way that you would like, it’s such a fast and easy dinner. Just promise me no salad dressing.


Retro Saucy Chicken

2 tbsp vegetable oil
4 lbs skinless boneless chicken thighs or drumsticks
1 lb button cremini mushrooms
1 green pepper sliced
1 can whole berry cranberries
1 can (28 oz.) diced tomatoes
1 envelope Lipton’s onion soup
1 handful of raisins

1. Preheat oven to 350. Heat oil in large sauté pan and brown chicken pieces. Remove chicken to oven proof casserole dish.
2. Sauté mushrooms and onions. Add tomatoes, cranberries, onion soup mix and raisins and stir until combined and hot.
3. Pour mixture over chicken. Cover and bake for 1 hour.