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Chicken, My Aunt Helen's (M, TNT)
Source: "Mayvens In The Kitchen," Vaad HaKashrus of Tidewater
Serves: 6

1 box long grain and wild rice
3 lbs. chicken
1 can whole berry cranberry sauce
3 tbsp. margarine
2 tbsp. soy sauce
1 tbsp. lemon juice
1/2 cup sliced blanched almonds

Preheat oven to 325°F.

Sprinkle rice evenly in a 9"x13" greased baking dish. Sprinkle contents of seasoning packet from rice on top. Place chicken over rice.

Combine cranberry sauce, margarine, soy sauce, and lemon juice in a saucepan. Heat over medium heat, stirring constantly, until cranberry sauce and margarine are melted. Pour sauce over chicken and top with almonds.

Bake, covered, for an hour or until chicken is tender and almonds are lightly brown.

Poster's Notes:
Not having any boxes of a rice mix at the time, I used long grain white rice and whatever spices and seasonings that seemed right. I had to guess on the amount of rice, as I was not sure how much the box of rice in the recipe contained. I probably put too much, but the rice was great!

Posted by Deena Abraham

Nutritional Info Per Serving: N/A