If you have a taste for an Oriental meat dish, something you’d like to fix at home, this Chicken Oriental is an easy dish to prepare and has just the flavor you’re looking for. However, if you’re in the mood for a Western side dish, this Wild West Corn casserole is great way to serve corn and is also easy to prepare.
Chicken Oriental
1 (6-ounce) jar sweet and sour sauce
1 envelope dry onion soup mix
1 (16-ounce) can cranberry sauce
6-8 boneless, skinless chicken breasts
In a bowl combine the sweet and sour sauce, onion soup mix and cranberry sauce.
Place chicken breasts in a 9x13-inch shallow baking dish that has been sprayed with Pam or other brand of cooking spray.
Pour cranberry mixture over chicken breasts.
Bake covered at 325 degrees for 30 minutes. Uncover and bake 25 minutes longer.
Makes 6-8 servings.
Wild West Corn
3 (15-ounce) cans whole kernel corn, drained
1 (10-ounce) can tomatoes and green chilies, drained
1 (8-ounce package shredded Monterey Jack cheese
1 cup cheese cracker crumbs
In a large bowl, combine the corn, tomatoes and green chilies and cheese; mix well.
Pour into a buttered 2 1/2-quart baking dish.
Sprinkle cracker crumbs over casserole.
Bake uncovered at 350-degrees for 25 minutes.
