8 boneless/skinless chicken breasts
1 (8 oz.) bottle Catalina French dressing
1 envelope dry onion soup mix
2 cans whole cranberry sauce
Place the chicken in a 9 x 13 inch baking pan. Combine the remaining ingredients and pour over the chicken. Cover and refrigerate for at least 3 hours or as much as 24 hours. Bake at 350 for 1 hour, uncovered, and then cover and continue baking for another 45 minutes. Serves 6-8.