Wednesday, September 06, 2006

Cranberry Chicken

4-6 boneless chicken breasts
1 8 oz bottle Catalina salad dressing
1 16 oz can whole cranberry sauce
1 envelope dry onion soup mix

Put chicken in a flat baking dish (making sure to keep the chicken flat, don't stack them). Combine and mix the dressing, cranberry sauce, and soup mix. Pour over chicken. Cover and refrigerate over night (if you have time this makes it taste the best). Bake uncovered, at 350 for 45-60 minutes or until chicken is done.

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