Cranberry Chicken

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4 pounds chicken pieces
1 (1-ounce) envelope dry onion soup mix
1 (16-ounce) can whole berry cranberry sauce
1 cup spicy-sweet French dressing

 

Rinse chicken with cold water and pat dry. Place chicken in a single layer in a lightly greased 13x9-inch baking dish.  Sprinkle soup mix evenly over chicken.  Stir cranberry sauce and spoon over chicken; top evenly with dressing. Cover with aluminum foil.

Bake at 400° for 40 minutes; remove foil, reduce temperature to 350° and bake for 20 more minutes.

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