When the temperature cools down in Florida, I get excited to turn off the AC, wear jeans, and...bake in the oven. I've posted something similar to this for the slow cooker (Crockpot Cranberry Chicken), but I really prefer the oven version.
I usually make about 4 chicken breasts instead of the recommended 6 (only because our family can't eat all that) but the extra sauce does not go to waste! I just make sure I have mashed potatoes or something to put the yummy sauce on. It's sweet, tangy, and savory all at the same time!
I made this dish ahead in the morning after breakfast and stashed in the frig. Below is the Oven Fried Potato Wedges waiting to be put in the oven at the same time. This makes the dinnertime rush so much easier!
French Cranberry Chicken
6 chicken breasts
1 8-ounce bottle french salad dressing
1 cup whole cranberry sauce
1 package dry onion soup mix
Lay chicken breasts in a 9x13 pan.
Mix together French dressing, cranberry sauce and dry onion soup mix. Pour over chicken breasts.
Bake uncovered 1 1/4 hours at 350 or until chicken is tender. Note: If you use glass dish, bake at 325º.