Cranberry Chicken


  • 6 skinless, boneless chicken breasts
  • 1 (1 oz) package dry onion soup mix
  • 1 (16 oz) can jellied cranberry sauce
  • 1 cup French dressing
  1. Place chicken breasts in a glass or other non-reactive casserole dish.
  2. In a mixing bowl, combine the soup mix, cranberry sauce, and dressing. Pour over the chicken breasts. Cover with plastic wrap and refrigerate for at least 8 hours.
  3. Cover loosely with foil. Bake at 350 F and bake for 45 min, or until done.

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