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Tangy Cranberry Chicken with Squash and Rice

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Description Edit

Makes 6 servings.

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Ingredients Edit

Directions Edit

  1. Combine cranberry sauce, mustard, brown sugar, butter, orange juice and cinnamon in medium bowl; mix thoroughly.
  2. Coat 9x13-inch non-metallic baking dish with cooking spray.
  3. Place chicken in dish, spread squash evenly over chicken.
  4. Spoon cranberry mixture on top of chicken and squash.
  5. Cover with foil; bake at 400 °F for 45 to 50 minutes, or until Squash and chicken are thoroughly cooked.
  6. Serve over cooked rice. Sprinkle with nuts, if desired.

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