Cranberry Chicken I

4.2
(207)

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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Prep Time:
15 mins
Cook Time:
1 hrs 15 mins
Additional Time:
8 hrs
Total Time:
9 hrs 30 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 6 skinless, boneless chicken breasts

  • 1 ½ (1 ounce) packages dry onion soup mix

  • 1 (16 ounce) can jellied cranberry sauce

  • 1 cup French dressing

Directions

  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.

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.

Nutrition Facts (per serving)

481 Calories
22g Fat
40g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 481
% Daily Value *
Total Fat 22g 29%
Saturated Fat 4g 20%
Cholesterol 68mg 23%
Sodium 1087mg 47%
Total Carbohydrate 40g 15%
Dietary Fiber 1g 4%
Total Sugars 36g
Protein 28g
Vitamin C 4mg 19%
Calcium 31mg 2%
Iron 1mg 6%
Potassium 320mg 7%

* 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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