- 12 boneless skinless chicken breasts
- 1 (16-ounce) can whole berry cranberry sauce
- 1 (16-ounce bottle) French or Catalina salad dressing
- 1 envelope dry Lipton’s onion soup mix
- Place chicken in a large, deep roaster pan.
- Mix cranberry sauce, dressing and onion soup mix together and pour over chicken.
- Cover and refrigerate for several hours or overnight.
- Bake, covered, at 300 degrees for 90 minutes and serve with rice.