3 broiler chickens, cut into pieces
1 1/2 cups French salad dressing
21 oz ginger ale
1 1/2 cups orange juice
1 tbp cornstarch
Marinade chicken in French salad dressing for an hour. Remove from marinade, then brown chicken in skillet over medium heat. Combine remaining ingredients in a bowl. Divide chicken into 3 freezer containers, and pouring 1/3 of sauce in each container. Cool and freeze.
On cooking day:
Defrost and place chicken in casserole. Bake in 300F preheated oven for 1 to 1-1/2 hours, basting with sauce in dish as the chicken is baking. Serve with rice.
