Cranberry Chicken And Stuffing

• 1 broiler-fryer chicken, quartered
• 4 Tbsp. margarine
• 1 pkg. dry onion soup mix
• 1 (16 oz.) can whole cranberry sauce
• 1 1/2 c. hot water
• 1 (6 oz.) pkg. top-of-stove cornbread stuffing mix
• 1/2 tsp. celery salt
• 1/8 tsp. pepper
• 1/4 c. sliced almonds

1. Place chicken quarters in shallow baking pan. On piece of foil large enough to cover the pan, rub a tablespoon of margarine and sprinkle with 1/2 of soup mix.
2. Rub chicken with another tablespoon of margarine and sprinkle with remaining soup mix. Drain liquid from cranberry sauce and drizzle over chicken. Reserve 1 cup of cranberry sauce and spread remaining cranberry sauce over chicken.
3. Cover with prepared foil.
4. Bake in 350u0b0 oven for 40 minutes.
5. In large bowl, mix together hot water, seasoning packet from stuffing and remaining 2 tablespoons margarine, stirring until margarine melts.
6. Stir in stuffing crumbs until moistened; mix in 1 cup cranberry sauce.
7. Remove foil from pan and reserve.
8. Push chicken aside and add stuffing mix in 4 mounds. Drizzle pan drippings over stuffing.
9. Sprinkle chicken with celery salt, pepper and almonds.
10. Bake, uncovered, about 20 minutes, until a fork inserts easily.
11. Remove browned soup mix from foil and sprinkle over chicken and dressing.
12. Yield:
13. 4 servings.

chicken, margarine, onion soup, cranberry sauce, water, stuffing mix, celery salt, pepper, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=572221 (may not work)