Cranberry sauce, onion soup mix, French dressing, and orange juice make a wonderful sauce for the chicken in this casserole recipe.




  • Lightly coat a 13x9x2-inch (3-quart rectangular) baking dish with nonstick cooking spray. Arrange chicken in bottom of prepared baking dish; set aside.

  • In a medium bowl, combine cranberry sauce, salad dressing, orange juice, onion soup mix and seasoned salt. Evenly pour over chicken breasts. Cover and chill in the refrigerator for at least 8 hours or overnight.

  • Bake, uncovered, in a 350 degrees oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees). Serve with hot cooked brown rice. If you like, garnish with orange wedges. Makes 10 servings.

Nutrition Facts

503 calories; 14 g total fat; 2 g saturated fat; 6 g polyunsaturated fat; 3 g monounsaturated fat; 105 mg cholesterol; 655 mg sodium. 490 mg potassium; 47 g carbohydrates; 2 g fiber; 16 g sugar; 44 g protein; 146 IU vitamin a; 8 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 17 mg niacin equivalents; 1 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;