- 6 skinless, boneless chicken breasts
- 1 (1 oz) package dry onion soup mix
- 1 (16 oz) can jellied cranberry sauce
- 1 cup French dressing
- Place chicken breasts in a glass or other non-reactive casserole dish.
- 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.
- Cover loosely with foil. Bake at 350 F and bake for 45 min, or until done.