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Cranberry Chicken

  2 cans whole berry cranberry sauce
  2 (8 ounce) bottles French dressing
  2 package dried onion soup mix
  8 skinless chicken breasts

    Combine the cranberry sauce, dressing and soup mix. Put into a freezer bag with the chicken. Freeze and label. Defrost in refrigerator overnight, put in a pan and bake for about an hour at 350 degrees F. - or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serve over hot rice.

    Contributed by - Leslie P.

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