Lis’s Cranberry Chicken

1. Preheat oven to 350.
2. Place 6 - 8 Chicken Breast Halves in 9x13 pan.
3. Spoon one 16 oz can of Whole Berry Cranberry Sauce over chicken.
4. Pour one bottle Catalina Salad Dressing over chicken and berries (I don’t use quite this much, usually half will do).
5. Sprinkle 1 envelope Lipton Onion Soup Mix over all.
6. Cover with foil and bake at 350 for 1 hour.
7. Remove foil and brown for another 15 minutes.
8. Serve sauce with Vermicelli Rice
Vermicelli Rice
2 handfuls vermicelli rice noodles, broken up (or broken spaghetti)
3/4 cube butter (I like to use less)
1 c. white rice (not minute rice)
3 beef bouillon cubes
2 – 2 ½ c. water (varies depending on type of rice, but it is typically about double the amount of water on rice directions) In pan on stovetop, combine noodles and butter. Brown noodles. Add rice, bouillon cubes & water. Bring to a boil. Cover and reduce heat. Steam for 20 minutes.