Tangy Chicken Bake – needlery!



	Tangy Chicken Bake 6 large boneless, skinless chicken breasts (you can use the frozen ones) 1 can whole cranberry sauce (16 oz) 1 envelope onion soup mix (dry) 1 bottle red salad dressing (16 oz) – you can use French or Western or Russian Place the chicken breasts in a baking pan. Mix the last three ingredients together and pour over the chicken breasts, and bake uncovered for one hour at 350 degrees. If chicken is frozen, allow an extra 30 minutes. You can use dark chicken meat if you desire. The result is almost a barbeque type dish and serves well with rice and vegetable of your choice.