Cranberry Chicken I

Ingridients

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

Directions

Prep 15 m

Cook 1 h 15 m

Ready In 9 h 30 m

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 degrees F (175 degrees C).

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.