Cranberry Chicken I

Cranberry Chicken I

159 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    9 h 30 m
Heather
Recipe by  Heather

“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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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.

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Reviews (159)

Rate This Recipe
Kati Foster
45

Kati Foster

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. This is a great meal to work with kids on in that it's very easy to make--if you're not kitchen savy, try this one--you'll wow the crowds! *** USE THE WHOLE-JELLIED CRANBERRY SAUCE-IT'LL MAKE A HUGE DIFFERENCE

KIMINABMW
41

KIMINABMW

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 minutes with foil off - DEE-LISH!!! Would make this again ..... soon.

MADAHARI
35

MADAHARI

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.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 22.3 g
  • 34%
  • Carbs
  • 40.3 g
  • 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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