4 chicken breasts sliced in half
1 package dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup French dressing
Lay chicken side by side in a foil 9x13 pan. Mix together remaining ingredients in a bowl and pour over chicken. Cover with foil. Keep in the fridge for about 8 hours or overnight. (I have made this without marinating it. It's not as fabulous but still good) Bake at 350 (covered loosely with foil) for 1 hour and 15 minutes. Or until cooked through.
To freeze- Before cooking, cover with foil, label and date. Put in freezer
To Thaw- I haven't tested the thaw time in the oven but I would guess about 45 minutes longer. So a total of 2 hours in the oven. Or you can just thaw on the counter and cook for the designated time. I don't like to mess around with raw chicken so I over cook mine just to make sure.
Serve with rice.