Cranberry Cashew Chicken (Crock-pot or Oven):
- 2 1/2 – 3 lbs of chicken breast
- 1 cup Catalina Salad Dressing (or Russian)
- 14 oz can of Whole Berry Cranberry Sauce
- 1 envelope Lipton Onion Soup Mix
- 1/2 cup Cashews (unsalted, roasted)
- Rice (Brown, White) cooked according to package
*This recipe is even better if you marinade the chicken in the cranberry mixture for several hours or overnight before baking.