Tangy Cranberry Chicken with Squash and Rice

Description
Makes 6 servings.

Ingredients

 * 1 can (16 ounces) whole berry cranberry sauce
 * 2 tablespoons spicy brown mustard
 * 1/4 cup brown sugar
 * 2 tablespoons butter or margarine, melted
 * 1/4 cup orange juice
 * 1/4 teaspoon ground cinnamon
 * vegetable cooking spray
 * 6 boneless, skinless chicken breast halves
 * 2 small acorn squash, peeled, seeded and cut into 1-inch pieces
 * 3 cups hot cooked brown rice
 * 1/2 cup toasted pecans or walnuts (optional)
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

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