6 boneless, skinless chicken breast halves
1 (1.5 ounce) packet onion soup mix
1 (16 ounce) can cranberry sauce
1 cup French-style salad dressing
Place chicken breasts in a glass casserole baking dish. In a mixing bowl, combine soup mix, cranberry sauce, and dressing. Pour over the chicken breasts. Cover with plastic wrap and marinate for at least 8 hours in the refrigerator; 2 to 3 hours at room temperature.
Cover casserole dish loosely with foil. Bake at 350*F (175*C) and bake for 1 hour and 15 minutes, or until done.
Makes 6 servings.