Cranberry Chicken Recipe -
Cranberry Chicken Recipe
  • READY IN 1 hr

Cranberry Chicken

Recipe by  

"This chicken comes out so tender, and it's so easy to make!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a glass baking dish by spraying with cooking spray.
  2. Place chicken breasts into baking dish and sprinkle with cheese. Stir together chicken soup and wine; pour over chicken. Sprinkle chicken with stuffing mix and cranberries; drizzle butter over top.
  3. Bake in preheated oven until chicken has reached an internal temperature of 160 degrees F (70 degrees C), about 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2007

This recipe is great. I had to use cream of mushroom soup instead of cream of chicken, pizza cheese (part mozarella) instead of mozarella and raisins instead of cranberries (I did have a few crans on hand. It was gret although it took about an hour to cook. I can't wait until I do the "official" recipe.

Most Helpful Critical Review
Jul 07, 2010

It was okay. I added more cranberries than it called for, and I could have also added more stuffing. The chicken itself came out drier than ideal. Really, I think I could get the same taste by just adding cranberries to box-mix stuffing.


41 Ratings

Aug 16, 2011

I'm the first one to admit that I typically don't like recipes using canned soup, but this is the exception. This took less than 10 minutes to get into the oven, and we thoroughly enjoyed it. I used Pepperidge Farm herbed seasoned stuffing mix, and when I opened the oven door, it smelled like Thanksgiving. I can see adding a little bit of sage to the soup-wine mixture in the future. Please don't skip the wine, as it really does add flavor to the sauce. I may try reconstituting the dried cranberries a little in hot water because they did dry out pretty well during the baking process. Thanks for sharing this recipe, it's going into my favorites folder.

Mar 08, 2011

This was good but like others said a little on the salty side. Next time I will make sure I use low sodium soup. Didnt really think the cheese was necessary. I might try it with cheddar next time. When I reheated it I out some pepper and red pepper cause it was a little sweet but I will def be making it again

Jul 29, 2010

Definitely will make again! Husband wasn't picky about measuring the cheese or craisins, which was fine with me. I might try it with different kinds of cheese and see what happens -- though the mozz was fabulous! Subbed water for wine and used frozen chicken which required extra 10-15 minutes cook time. Leftovers the next day were great too! We're big eaters, so we did need another side in addition to salad, but we just made extra stuffing. Light eaters shouldn't need anything else but salad. Can't wait to make it again.

Feb 04, 2009

dry white wine and campbell's soup are musts for this...otherwise too salty.

Mar 20, 2007

A bit too salty & too much butter for my taste, but my husband loved it! Overall it was good; I'm sure I'll make it again!

Aug 27, 2010

this is baking in my oven as I type. I don't cook with canned soup as I don't think it is healthy. However, I boiled a cup of chicken stock in a box and added 1/2 cup half and half to the stock with a tbsp of corn starch whisked in. I didn't have white wine so I bravely added 1/4 cup of organic red wine. After that thickened I poured it over the chicken cutlets that were covered in the mozzarella cheese. I then followed the directions as written and baked at 325 on the convection roast setting. I am so hoping it turns out despite my brave alterations!


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  • Calories
  • 580 kcal
  • 29%
  • Carbohydrates
  • 52.4 g
  • 17%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 22.1 g
  • 34%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 38.6 g
  • 77%
  • Sodium
  • 1491 mg
  • 60%

* Percent Daily Values are based on a 2,000 calorie diet.

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