Recipes Food



  • 8 ounce bottle Catalina salad dressing
  • 1 packet (about 1.25 ounce) dry onion soup mix
  • 15 ounce can whole-berry cranberry sauce
  • 1/4 teaspoon red pepper flakes optional
  • 3 pounds boneless skinless chicken thighs
  • salt and pepper


  1. Preheat the oven to 350F degrees. Grease a 9×13-inch glass baking dish with nonstick cooking spray.
  2. In a medium bowl, combine the Catalina dressing, dry onion soup mix, cranberry sauce, and red pepper flakes. Mix well, then pour into the prepared baking dish.
  3. Season the chicken thighs on both sides with salt and pepper then place in the baking dish in a single layer. Turn the chicken thighs over to coated all sides well with the sauce.
  4. Bake the chicken uncovered for 1 hour or until the chicken has an internal temperature of 165°F.
  5. Serve the chicken and sauce over rice, mashed potatoes, or noodles.

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