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Cranberry Chicken

C S Webster

"This chicken comes out so tender, and it's so easy to make!"
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1 h servings 580 cals
Original recipe yields 4 servings


  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 22.1 g
  • 34%
  • Carbs:
  • 52.4g
  • 17%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 1491 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 43
  1. 51 Ratings

Most helpful positive review

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 cr...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 cr...

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. ...

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 tim...

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 ...

This recipe was really good. Of course, I modified it a little. I browned the chicken in some olive oil with Club House Italiano and Garlic Plus seasonings, and then cut the baking time in the...

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

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!

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 stoc...

This was really tasty! I made it as written, except I used shredded cheddar because it's what I had on-hand. I might cut down a bit on the butter next time and use two tablespoons instead of f...