Cranberry Chicken 5
- 6 skinless, boneless chicken breasts
- 1 1/2 (1 ounce) packages dry onion soup mix
- 1 (16 ounce) can jellied cranberry sauce
- 1 cup French dressing
Cooking time 60mins
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.