Cranberry Chicken

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by: Matt Zentz

One of my favorite, mid-week quick recipes. It takes an hour or so to bake but prep is a piece of cake. Everyone used to love this but Serena somehow has developed an aversion to simple meals.

Servings: 6
Prep Time: 15 m
Cook Time: 1 hr 15 m

Ingredients

  • 6 Chicken, broilers or fryers, breast, meat only, raw
  • 1 ½ (1 ounce) packages Soup, LIPTON, RECIPE SECRETS ONION, Mix, Dry
  • 1 (16 ounce) can Cranberry sauce, canned, sweetened
  • 1 cup Kraft French Salad Dressing KFT

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.

Source

https://www.allrecipes.com/recipe/8502/cranberry-chicken-i/