Cranberry Chicken I

Cranberry Chicken I

163

"This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice."

Ingredients

9 h 30 m {{adjustedServings}} servings 481 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 27.9 g
  • 56%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1087 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. Place the chicken breasts in a glass or non-reactive baking dish.
  2. Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
  5. Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

163
  1. 199 Ratings

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FANTASTIC! A MUST for your kitchen cookbook! There's just two of us, and let me tell you, my man loves his new bride all the more when I fill our home with the wonderful aroma of this dish. T...

I cut recipe in 1/2, used 3 chicken breasts, 1/2 can of jellied cranberries, 1/2 packet of Lipton Onion Soup Mix, and 1/2 cup of Western (light) dressing. Baked for one hour with foil on, 15 mi...

I didn't have any french dressing or onion soup mix, so I made the dressing and chopped an onion and added it to the mixture. We had it with salad and plain, white rice and it was very good.