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.
1 comment:
i love this recipe. we also do apricot chicken so same recipe but instead of cranberry's we do a bottle of apricot preserves or jam.
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