Cranberry Chicken

submitted by Meredith Salenger


  • 2 -3 lbs of boneless, skinless chicken (I usually use chicken breasts but you can use thighs if you prefer)

  • 1 can whole berry cranberry sauce

  • 1 bottle of French dressing (I prefer Milani’s 1890 French Dressing)

  • 1 package of Lipton onion soup


  1. Preheat oven 325 degrees

  2. Combine all of the sauce ingredients. Put the chicken in a casserole dish in one layer. Pour the sauce mixture on top of the chicken.

  3. Cover with foil and bake for 1 ½ hours…make sure the chicken is cooked all the way through. It will depend upon the thickness of the pieces of chicken you’re cooking.

  4. Once it is cooked, it will stay moist covered with foil at a lower heat.

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