3 OR 4 POUNDS CHICKEN (I USE 7-8 BONELESS SKINLESS CHICKEN BREASTS ONE 1 POUND CAN JELLIED CRANBERRY SAUCE
1 ENVELOPE LIPTON ONION SOUP MIX
1/2 OF AN 8 OZ. HENRI'S FRENCH DRESSING

PLACE CHICKEN IN CASSEROLE DISH.
MIX CRANBERRY SAUCE, SOUP MIX AND FRENCH DRESSING TOGETHER.
POUR OVER THE CHICKEN AND LET MARINATE FOR 1-2 HOURS,TURNING OCCASIONALLY.
BAKE AT 350 FOR 1 1/2 HOURS, COVERED, TURNING CHICKEN ON ALL SIDES. SERVE OVER RICE.