Cranberry Chicken

Presented by: Paula Nemzek

serves 10


  • 12 boneless skinless chicken breasts
  • 1 (16-ounce) can whole berry cranberry sauce
  • 1 (16-ounce bottle) French or Catalina salad dressing
  • 1 envelope dry Lipton’s onion soup mix


Place chicken in a large, deep roaster pan. Mix cranberry sauce, dressing and onion soup mix together and pour over chicken. Cover and refrigerate for several hours or overnight. Bake, covered, at 300 degrees for 90 minutes and serve with rice.


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