skinless, boneless chicken breasts
(1 ounce) packages dry onion soup mix
(16 ounce) can jellied cranberry sauce
cup French dressing
Place the chicken breasts in a glass or non-reactive baking dish. 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. Preheat oven to 350. Remove plastic wrap from the baking dish, and cover loosely with aluminum foil. Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.