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Cranberry Baked Chicken - easy weeknight meal recipe with Hannaford - 5 ingredients or less - From the Family With Love

Cranberry Baked Chicken


Prep Time 10 minutes
Cook Time 1 hour
Total Time 11 minutes
Servings 4

Ingredients

  • 8 oz bottle Hannaford Catalina or French Dressing
  • 1 large can Hannaford Whole Berry Cranberry Sauce
  • 1/2 envelope Hannaford Dry Onion Soup Mix
  • 1 1/2 - 2 pounds Hannaford Nature's Place Chicken Breast

Instructions

For the oven:

  1. Preheat oven to 350

  2. Half the chicken breast and place in a greased 9x13 glass baking dish. By halving the chicken you are essentially making it thinner so that it bakes quicker.  Because of the amount of sauce the chicken bakes in your chicken won't dry out!

  3. In a bowl combine the dressing, cranberry sauce and dry onion soup mix. Stir well then pour over chicken, cover dish with foil and bake for 45 minutes - 1 hour, until chicken reads 165 on an instant thermometer.

  4. Serve with Hannaford Rice Pilaf! 

For the slow cooker:

  1. The night before (or the next morning if you aren't a night owl!) place your whole chicken breast in the bottom of your slow cooker insert. 

  2. In a bowl combine the dressing, cranberry sauce and dry onion soup mix. Stir and pour over chicken breast. Cover the top of your insert with plastic wrap and refrigerate until morning. 

  3. Cook on low for 6-8 hours. Dinner is ready! Serve with Hannaford Rice Pilaf!