Grandma’s Cranberry Chicken & Wild Rice

3 lb boneless chicken breasts, grilled 

16 oz can whole cranberry sauce

1 c. brown sugar

1 pkg dry onion soup mix

2 T. red wine vinegar 

1 T. flour

1/2 t. cinnamon

1/4 t. nutmeg 

1/4 t. salt

1 T. lemon juice

Place grilled chicken in baking dish. Combine cranberry sauce, brown sugar, and onion soup mix with 3/4 c. water. Cook for 5 minutes, stirring continuously. Combine remaining sauce ingredient, add to pan, and cook until mixture is thick. Pour sauce over chicken. Bake uncovered at 350° for 40 minutes. Serve with Grandma’s wild rice. 

Grandma’s Wild Rice

1 box Uncle Ben’s wild rice with 23 seasonings

1 T. butter

1-2 c. sliced mushrooms

1/2 c. sliced almonds

1 c. chopped celery

1 can sliced water chestnuts 

Cook rice as directed on box. While rice is cooking, melt butter in frying pan and sauté remaining ingredients for rice mixture. Combine with cooked rice, place in baking dish and bake uncovered at 350° for 30 minutes. (Can be made ahead of time and heated at the time of serving.)