Cranberry Chicken

This recipe reminds me of my family and has a lot of nostalgic value for me. But it is also easy and delicious. I actually just got back home to the PNW after a last minute trip down to L.A. to visit my grandfather, Lee. H has been very sick recently. It was a really wonderful time getting to see him and share old memories. I also enjoyed visiting with my other family who came to visit him. So this is a perfect time to post this old favorite of mine that reminds me of home and family.

3 Free Meals

My mom used to make this recipe when I was a kid and it’s one that I’ve picked up and continue to make.  It’s so simple, but delicious, and Heather and I like to make it as an easy weeknight meal. You just mix 3 ingredients together for the sauce, and pour it over chicken breasts in a pan. It’s best served with a grain like rice, barley, or quinoa to soak up all that delicious cranberry sauce and veggies.



We usually just keep these ingredients on hand, in case we run into a night where we don’t really have a plan, and don’t want to spend money going out. It does take a little while to bake, but there is virtually no prep involved. You just throw it in the oven and do something else while it cooks. In the end, you’re sure to have a crowd-pleasing dinner at a cheap price.

Cranberry Chicken


3 – 4 Chicken Breasts
1 can Whole-Berry Cranberry Sauce
1 package Lipton Onion Soup Mix
1 cup Catalina Dressing


1. Preheat oven to 375 degrees.

2. Mix ingredients together in a bowl and pour over chicken breasts in a 9 x 13 baking dish.

3. Bake for 30 – 60 minutes depending on size of chicken breasts and whether or not they are frozen. You want them to be temperature of 160 degrees F or more.

Leave a Reply

Your email address will not be published. Required fields are marked *