November 2007 Casserole for the Community Kitchen

CHICKEN WITH RICE & CRANBERRY SAUCE

3 6-oz. boxes long grain & wild rice, with seasoning

1/3 c. orange juice

1 15-oz. can mandarin oranges, drained

3 T. melted margarine

10 skinless, boneless chicken thighs

1 medium onion, cut in medium-sized chunks

2/3 c. slivered almonds

2 12-oz. cans whole berry cranberry sauce

Cook rice according to package directions, until liquid is almost all absorbed and rice is almost completely cooked. Meanwhile, melt margarine in large skillet, and cook onion for 5 minutes. Add cranberry sauce, orange juice and mandarin oranges to skillet, and heat just enough to mix ingredients. Spray aluminum pan with non-stick spray. Spoon rice into pan. Put chicken thighs on top of rice. Pour cranberry sauce mixture over chicken. Bake covered for about 30 minutes. Uncover, sprinkle almonds over top, and bake for another 10 minutes. Cover with aluminum foil. Write the recipe name on the foil. FREEZE.

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