The Sweet and Savory Sisters!


Thanksgiving dish

Claire’s Cranberry Chicken Casserole

Cranberry ChickenClaire, our family friend, shared this great recipe with us. And while you can’t grow cranberries in Louisiana or Georgia, those little berries and the jelly/sauce that comes from them, are a treat to cook. This is a wonderful dish to make during the holiday season, or any time of the year. With all the activities and special events we have during the holidays, this recipe is easy for you to prepare for your family or to take to a social function.

Cranberry Chicken Casserole

1 package fast cooking Uncle Ben’s long grain wild rice
4-6 boneless chicken breasts
1 (16 ounce) can whole cranberry sauce
3 tablespoons butter
2 tablespoons soy sauce
1 teaspoon lemon juice
1/4 cup chicken broth or water

This is what you need to do-
Get that oven heated to 325 degrees. Open up box of rice and set almonds and season pack to the side, you will need these later on. Sprinkle your rice in buttered 9 x 13 inch baking dish. Get that seasoning package out and sprinkle over rice. Season both sides of your chicken with salt, pepper and garlic powder. Arrange your chicken breast on top. Combine cranberry sauce, butter, soy sauce, and lemon juice. Cranberry Sauce

Man, this is so good. Heat the mixture in microwave or saucepan until butter and cranberry sauce has melted. Slowlt stir in chicken broth. Pour all of that goodness over your chicken. Get you a sheet of foil out and wrap it tight around the casserole dish. Pop in the oven and bake for 1-1 ½ hours, or until rice is tender and chicken is done. Uncover and sprinkle with almonds and bake an additional 10 minutes. (Check after 45 minutes; may need to add water to the edges.)

Crock Pot Corn Bread Dressing

This is a great crock pot recipe for when you need to free up your oven for those extra vittles that you are preparing for your family during the holidays. Just throw it in your crock pot and get on with your holiday.

Crock Pot Corn Bread Dressing


Cornbread, crumbled (recipe follows)
5 buttermilk biscuits, baked and crumbled (we use frozen biscuits)
8 tablespoons butter, melted
3 chicken bouillons, melted with the butter
2 ½ cups celery, diced
1 large onion, diced
2 cans cream celery
4 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
4 eggs, beaten

Combine all ingredients in a large bowl and pour into a lightly greased crock pot. Cover and cook on low for 4-6 hours or until set and thoroughly cooked.

Corn Bread


2 cup self-rising cornmeal
1 cup self rising flour
1 ½ cups buttermilk
4 eggs
1/4 cup vegetable oil
6 tablespoons butter

Preheat oven to 350 degrees F. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish and bake for approximately 25 minutes.

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