Cranberry Chicken Over Rice

Winter Squash

This was an experimental recipe, and it turned out to be one of my family’s favorites. The mix of the Catalina dressing and the cranberries makes a nice contrast. Once it's in the oven, you can put your feet up while it bakes.

Ingredients:
1 large winter squash or 2 small ones
Salt and pepper
4 bone-in chicken breasts, skin removed
1 can of whole cranberries
1 small bottle of Catalina dressing
1 packet of French Onion Soup mix
2 cups of brown rice
2 tsp olive oil

Preparation:
Cut the winter squash into pieces. Place fleshy side down in ¼ inch of water in a baking dish.
Bake at 350 degrees for 1 hour.
Put the chicken in a baking dish.
Stir together the cranberries, the dressing, and the soup mix.
Pour the mixture over the chicken.
Bake at 350 degrees for 45 minutes.
Boil 4 cups of water.
Brown the rice in 2 tsp of olive oil.
Stir the rice into the water and reduce to a simmer.
Cook for 30 minutes. Fluff the rice with a fork.
Scrape the squash out of the shell. Lightly mash with salt and pepper to taste.
Serve the chicken over the rice with the squash as a side dish.