1- 8 oz. Fat Free French Dressing
1- 8 Oz. can Jelly (whole) cranberry sauce
1 package – Dried Onion Soup Mix
4 Boneless Chicken Breasts (you can add more or less – cut into cube pieces)
2-3 cups of stir-fry vegetables
ASSEMBLE: Dump all ingredients into 1 gallon Ziploc freezer bag. Lay flat in freezer.
COOKING: Mix all ingredients in a 13 x 9 glass pan. Cover with tin foil. Bake 350 degrees for 45 minutes. Stir and serve over rice or noodles.
From recipe author: I added a bunch of stir-fry veggies in the bag when I freeze this. They cook well in the sauce, and add a lot more nutrition to the meal. (Plus, I don’t have to bother with a side dish this way!) The kids are also more apt to eat the vegetables when they are in the sweet sauce than on the side.
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