Cranberry Chicken I Recipe -
Cranberry Chicken I Recipe
  • READY IN 9+ hrs

Cranberry Chicken I

Recipe by  

"This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 15 mins

    9 hrs 30 mins


  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.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 03, 2005

FANTASTIC! A MUST for your kitchen cookbook! There's just two of us, and let me tell you, my man loves his new bride all the more when I fill our home with the wonderful aroma of this dish. This is a great meal to work with kids on in that it's very easy to make--if you're not kitchen savy, try this one--you'll wow the crowds! *** USE THE WHOLE-JELLIED CRANBERRY SAUCE-IT'LL MAKE A HUGE DIFFERENCE

Most Helpful Critical Review
Jun 23, 2005

Good recipe, has a classic flavor. I seasoned chicken w/ lawry's. Chicken was moist. Served w/ rice and salad.

Feb 01, 2007

I cut recipe in 1/2, used 3 chicken breasts, 1/2 can of jellied cranberries, 1/2 packet of Lipton Onion Soup Mix, and 1/2 cup of Western (light) dressing. Baked for one hour with foil on, 15 minutes with foil off - DEE-LISH!!! Would make this again ..... soon.

Nov 12, 2002

I didn't have any french dressing or onion soup mix, so I made the dressing and chopped an onion and added it to the mixture. We had it with salad and plain, white rice and it was very good.

Oct 07, 2007

I needed a recipe for a snowy, fall day & this recipe was perfect! The chicken was so moist & flavorful with plenty of sauce to spoon over the top. If you have members of your family who don't care of cranberries, but you do, make this! You wouldn't even know that the recipe was titled cranberry chicken if you saw it & the taste is so dynamic that you can't really pin-point what's in it. Only use 1 packet of the onion soup mix. That is plenty & it won't over power like other reviewers have complained about.

Nov 05, 2010

Great recipe. Used jellied cranberries, ff Catalina dressing and 2 T dried, minced onions in place of the soup mix to cut down on the sodium. The sauce is delicious and had over brown rice.

Jul 12, 2007

AWESOME! I LOVE this recipe, and even my two year old and very picky four year old liked it - he had thirds! I took suggestions and only used one onion packet and whole cranberry sauce. I actually used Kraft FREE French dressing and chicken thighs for this and it was delicious. Perfect combo of flavors, a little sweet, not sour, but a little kick. Will definitely be making this again!

Jul 30, 2005

My mom gave me this same recipe years ago. We use a lower temp though and cook for a few hours and the chicken is so tender! You can readily adapt it to a crockpot too. WOnderful flavor, even though the ingredient list seems odd, you won't be disappointed. It's a great company favorite too. Everyone loves it and will want the recipe.


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 40.3 g
  • 13%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 22.3 g
  • 34%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 27.9 g
  • 56%
  • Sodium
  • 1087 mg
  • 43%

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

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