Recipe: Cranberry Chicken Bake

cranberry chicken bakeWho says turkey should have all the fun? Cranberries compliment all poultry, so grab a can and whip this easy Cranberry Chicken Bake.

Perhaps your family scarfed down the leftovers; everything but that sad bowl of cranberry sauce. Don't toss it! Instead snag a few other ingredients and combine for a post-holiday dish that might become a holiday tradition!

Cranberry Chicken Bake

Makes four servings
Preparation time: 10 minutes
Baking time: 45 minutes


• 4 chicken breasts halves
• 1 teaspoon olive oil
• 1 can whole cranberry sauce (low sugar alternative: 1 cup fresh cranberries,1/4 cup cranberry juice and 4 teaspoons brown sugar)
• 1 small can mandarin oranges, partially drained
• 1 package dry onion soup mix
• 1/2 cup raspberry vinagrette, Catalina or French dressing


Heat oven to 350°. With a paper towel, wipe oil over the bottom and sides of an extra-large ovenproof skillet.

In a small bowl, combine the cranberries, mandarin oranges, salad dressing and onion soup mix. Place the chicken in the pan, and pour the cranberry mixture over the chicken. Place in the oven and bake for 40 minutes or until chicken is no longer pink in the middle (180° F).

Cook about 45 minutes. Serve over rice.

Cook's Note

Cranberry Chicken Bake cooks well in a crock pot. Place the chicken breasts in the bottom of your slow cooker. Pour the cranberry mix over the chicken and cook on low four to six hours.

Have you tried this out? Have you created your own version? Share in the comments!

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