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READY IN ABOUT 1¼ hrs

Cranberry Chicken II

Read Reviews (79)

"This baked dish is a little French, a little fruity, a little sweet, a little tart and A LOT delicious!" — KMSMOKEY

Ingredients Edit and Save

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Original recipe makes 5 servings Change Servings

5 skinless, boneless chicken breasts
1 (16 ounce) can whole cranberry sauce

2 (1 ounce) packages dry onion soup mix
1 cup French dressing

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in 9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

Kitchen-Friendly View

PREP 5 mins
COOK 1 hr
READY IN 1 hr 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Mar 23, 2005

This chicken turned out very tender with a very flavorful sauce. I cooked it in a slow cooker on high for 3 hrs b/c I didn't have time to cook right before dinner and served it over rice.

—ByMarce

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Most Helpful Critical Review

Oct 10, 2005

I'm sorry to say this, but my family hated this recipe! We threw this dinner away after a couple bites and looked around the kitchen for something else to eat. Sorry!

—BlondeCook

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91 Ratings

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Mar 07, 2006

I made this for 2, but with some AWESOME additions!!! I juiced 1 orange and added it to the other ingredients, along with about 1 tsp of orange zest!!!! YUMMY!! The orange juice & zest just gave it that extra kick! Will make over and over! Some of the best chicken I ever made.

—diskobunnie

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Dec 21, 2004

We loved it!! Have made this recipe several times and will continue. I prefer using only 1 package of onion soup mix and I let the chicken breasts soak in mixture in the fridge overnight. This is one of my family's favorite dinners. Great with rice.

—JDANGEL

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Nov 06, 2004

I was really scared about these ingredients going together, felt like something I would have made while pregnant and couldn't put my finger on what I wanted, so I had it all :-) Honestly though, it was really good, sauce was nice and thick, like a rich barbeque sauce. My husband ate it, said he would eat it again, but it should be in the "make every three or four weeks" file-he's really picky though-thanks for providing the recipe-and making some of us take the great risk!

—SUGARPIEHONEYBUNCH

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May 16, 2003

This recipe was so easy and so yummy! There were no leftovers! The cranberry sauce was especially great over white rice. I would highly recommend this to everyone! YYUUUMMMYYY!!

—MEGHAN FROM SEATTLE

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Jul 23, 2003

I substituted Catalina dressing for the French. This was very good, Maybe a little too sweet. My son and his friend took all the sauce off their chicken before they ate it.

—NJSS2000

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Aug 04, 2004

I used skinless thighs instead---very moist, flavorful recipe! Could not be easier if I tried. I was a little leary of the combo of ingredients, but worked BEAUTIFULLY!!!

—AmyP

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Nutrition

Calories
552 kcal
28%

Carbohydrates
48.5 g
16%

Cholesterol
67 mg
22%

Fat
27.7 g
43%

Fiber
2 g
8%

Protein
25.3 g
51%

Sodium
1512 mg
60%

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

Nutritional Information

Cranberry Chicken II

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 552
Calories from Fat: 250

% Daily Value *
Total Fat 27.7g 43 %
Saturated Fat 5g 25 %
Cholesterol 67mg 22 %
Sodium 1512mg 60 %
** Potassium 202mg 6 %
Total Carbohydrates 48.5g 16 %
Dietary Fiber 2g 8 %
Protein 25.3g 51 %
Sugars 30.5g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 4 %
Iron 10 %
** Thiamin 8 %
** Niacin 121 %
** Vitamin B6 30 %
** Magnesium 8 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.