Cranberry Sauce Chicken II

Cranberry Sauce Chicken II

152 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 45 m
  • Ready In

    2 h
Recipe by  Honda

“Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 to 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
  3. Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

Share It

Reviews (152)

Rate This Recipe


I have used a similar recipe many times and it is absolutely fabulous. I know you might think the combo of ingredients is rather odd, but when they cook together, they taste wonderful! Here are some tips: You can use boneless skinless breasts and cook for about an hour. Thousand island dressing is what I have always used (as opposed to Russian dressing) and it is great. You can use jellied cranberry sauce or whole cranberry sauce and both work fine. Covering with tin foil for at least 1/2 the baking time is recommended as the sauce may burn a bit. Finally, make sure you make some rice with this to soak up the yummy sauce! Enjoy!



I LOVE this recipe! It's soooooo quick and tastes great. The sauce is fantastic over homemade mashed potatoes so they're a must side for this meal. I use breasts so I only cook for 1 hour, and I put all the sauce in the pan. Covering the dish makes a big difference too, so don't skip the foil!



WE LOVED IT! If you use the slow cooker, you should skin the chicken and add two tbsp of cornstarch and extra pepper or poultry seasoning to the cold sauce and so I threw in about 12 skinnless, boneless thighs while still frozen and cooked in the crock for 8 hours. My husband is not the cranberry freak I am, but the cooked sauce tastes nothing like any of the ingredients.

More Reviews

Similar Recipes

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Chicken with Mushrooms, Prosciutto, and Cream Sauce

Cranberry Chicken I

Cranberry Chicken I

Cranberry Chicken II

Cranberry Chicken II

Oyster Sauce Chicken

Oyster Sauce Chicken

Brie Cranberry and Chicken Pizza

Brie Cranberry and Chicken Pizza

Easy Cranberry Chicken

Easy Cranberry Chicken


Amount Per Serving (7 total)

  • Calories
  • 397 cal
  • 20%
  • Fat
  • 20.8 g
  • 32%
  • Carbs
  • 38.4 g
  • 12%
  • Protein
  • 15 g
  • 30%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 828 mg
  • 33%

Based on a 2,000 calorie diet



previous recipe:

Baked Lemon Chicken Thighs with Mushroom Sauce


next recipe:

Cranberry Chicken I