Type what you have

Ingredients

• ✓ cranberry sauce
• onion soup mix
• orange juice
• turkey breast

Instructions

1. 1 Place the cranberry sauce in a bowl, and mash. Mix in the onion soup mix and orange juice together until the mixture is well combined.
2. 2 Spray the inside of a slow cooker with cooking spray, and place the turkey breast into the cooker. Pour the sauce ingredients over the turkey breast. Set the cooker on Low, and cook until the turkey breast is very tender, about 7 hours.

By Verna Schroter

Ingredients

• ✓ cranberry sauce
• chicken breast
• onion soup mix
• french dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a 9x13-inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven until chicken is no longer pink and cooked through, about 1 hour.

By Kathy Sauers

Ingredients

• ✓ cranberry sauce
• pork loin roast
• onion
• salad dressing

Instructions

1. 1 Place pork roast in a slow cooker.
2. 2 Stir together cranberry sauce, onion, and salad dressing in a medium bowl; pour over pork roast.
3. 3 Cook on Low for 8 hours or High for 4 hours. An instant-read thermometer inserted into the center of roast should read at least 145 degrees F (63 degrees C).

By DAWN MINER

Ingredients

• ✓ cranberry sauce
• chicken breast
• onion soup mix
• french dressing

Instructions

1. 1 Place chicken breasts in a 9x13-inch baking dish in a single layer.
2. 2 Stir onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
4. 4 Bake chicken in preheated oven, uncovered, until until chicken is no longer pink in the center and juices run clear, about 1 hour. An instant-read thermometer should read at least 165 degrees F (74 degrees C). If the sauce thickens too much, stir in 2 tablespoons water or chicken broth halfway through baking.
5. 5 Spoon sauce over chicken before serving.

By Heather

Ingredients

• ✓ cranberry sauce
• apple pie filling
• butter
• rolled oat
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine apple pie filling and cranberry sauce in a shallow baking dish.
3. 3 In a medium bowl, mix the butter, oats, and brown sugar until crumbly. Sprinkle evenly over the fruit mixture.
4. 4 Bake in the preheated oven for 40 minutes, or until browned and crisp.

By Christine Hanson

Ingredients

• ✓ cranberry sauce
• onion soup mix
• beef chuck roast
• butter
• all-purpose flour

Instructions

1. 1 Add onion soup mix to bottom of a slow cooker, then add roast; top with cranberry sauce.
2. 2 Cover and cook on Low for 8 hours.
3. 3 Transfer roast to a cutting board; set aside. Adjust the slow cooker to High.
4. 4 Whisk butter and flour together in a bowl; slowly whisk into cooking liquid in slow cooker. Serve gravy with roast.

By ATLANTAKIM

Ingredients

• ✓ cranberry sauce
• feta cheese
• water
• salt
• black pepper

Instructions

1. 1 Place turkey breast skin side-up in a slow cooker. Add water. Sprinkle salt and pepper over turkey breast and cover with cranberry sauce.
2. 2 Cover and cook on Low until no longer pink in the center, about 7 1/2 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Kitt C

Ingredients

• ✓ cranberry sauce
• stuffing mix
• sausage
• maple syrup
• salt
• pepper

Instructions

1. 1 Prepare stuffing mix according to package directions.
2. 2 Brown the sausage in a skillet over medium heat; drain. Add the cranberry sauce and syrup; cook and stir until the cranberry sauce has melted. Stir in the prepared stuffing. Serve hot.

By Kitty

Ingredients

• ✓ cranberry sauce
• flour tortilla
• cheddar cheese
• turkey meat
• jalapeno pepper
• green onion
• cilantro

Instructions

1. 1 Heat a skillet over medium heat. Place 1 tortilla in the skillet and top with 1/2 of the Cheddar cheese, turkey, cranberry sauce, jalapeño pepper, green onion, and remaining Cheddar cheese, respectively. Place remaining tortilla over the top.
2. 2 Cook until tortilla is golden brown and cheese is melted, 2 to 4 minutes per side.

By Gevans

Ingredients

• ✓ cranberry sauce
• canola oil
• turkey
• turkey gravy
• egg roll wrapper
• potato
• stuffing

Instructions

1. 1 Heat oil in a large pan on the stovetop until it reaches 375 degrees F (190 degrees C).
2. 2 Stir turkey and gravy together in a large bowl until well combined.
3. 3 Lay an egg roll wrapper on a clean work surface with one corner pointing up (so it forms a diamond shape). Spoon 2 tablespoons mashed potatoes, 2 tablespoons turkey mixture, 2 tablespoons stuffing, and ½ tablespoon cranberry sauce in a vertical line in the center of the wrapper.
4. 4 Dip your fingertips in a small bowl of water and moisten the edges of the wrapper. Fold the top and bottom corners over the filling, then fold in one side and roll tightly to seal. Repeat with remaining wrappers and filling.
5. 5 Fry egg rolls in batches in hot oil, turning often, until golden brown and heated through, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain and cool.

By fabeveryday

Ingredients

• ✓ cranberry sauce
• onion soup mix
• pork sirloin roast
• butter
• all-purpose flour
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Rub soup mix all over pork roast. Place roast in a slow cooker and pour cranberry sauce over top. Cover and cook on Low until pork is slightly pink in the center, about 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer roast to a platter, reserving juices in the slow cooker.
3. 3 Melt butter in a saucepan over low heat. Whisk in flour to form a paste. Pour in reserved juices from the slow cooker; cook, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and pepper. Serve alongside roast.

By LawrenceKansasPerson

Ingredients

• ✓ cranberry sauce
• onion
• butter
• chicken thigh
• ketchup
• brown sugar
• apple cider vinegar
• mustard powder

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place onion and butter in a 9x13-inch baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until onion is translucent, about 15 minutes. Remove from the oven, push onion to one side, and arrange chicken thighs in the dish in a single layer. Return to the oven and bake for 25 minutes.
4. 4 Meanwhile, stir together cranberry sauce, ketchup, brown sugar, vinegar, and mustard powder in a bowl.
5. 5 Remove the baking dish from the oven. Transfer cooked onions to cranberry mixture and stir until incorporated. Spoon over chicken thighs and return the baking dish to the oven.
6. 6 Bake until cranberry mixture is slightly caramelized and chicken is cooked through, about 20 more minutes. An instant-read thermometer inserted into the center of each thigh near the bone should read at least 165 degrees F (74 degrees C).

By misscarolb

Ingredients

• ✓ cranberry sauce
• cranberry juice
• white sugar
• mustard
• clove
• salt
• pork loin roast
• water
• water
• cornstarch

Instructions

1. 1 Mash cranberry sauce in a bowl; stir in cranberry juice, sugar, mustard, cloves, and salt.
2. 2 Place pork roast into a slow cooker and pour cranberry mixture over top. Cook on Low for 6 to 8 hours. Transfer roast to a plate; cover and keep warm.
3. 3 Skim fat from cranberry sauce in the slow cooker. Transfer sauce to a 2-cup liquid measure; add water if needed to reach the 2-cup mark. Pour into a saucepan and bring to a boil.
4. 4 Whisk 2 tablespoons cold water and cornstarch into a paste; add to cranberry sauce. Cook and stir over medium-low heat until thickened, 5 to 10 minutes.
5. 5 Slice pork and serve with cranberry sauce.

By gtmecheng

Ingredients

• ✓ cranberry sauce
• apple jelly
• mustard
• chicken bouillon
• horseradish
• garlic powder
• thyme
• pork loin roast
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 425 degrees F (220 degrees C).
2. 2 Combine the cranberry sauce, apple jelly, mustard, crushed bouillon, horseradish, garlic powder, and thyme in a saucepan; bring to a boil.
3. 3 Line a large baking pan with foil. Place pork loin in pan, fat side up. Sprinkle evenly with salt and pepper. Use a pastry brush and a small spoon to completely coat the pork with sauce.
4. 4 Cook until the pork is no longer pink in the center, and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 45 minutes, basting every 10 minutes with remaining sauce.

By goodfood4ursoul

Ingredients

• ✓ cranberry sauce
• beef broth
• water
• beef chuck roast
• salt
• black pepper
• all-purpose flour
• vegetable oil
• sweet onion

Instructions

1. 1 Bring the beef broth and water to a boil in a saucepan over high heat. Stir in the cranberry sauce until dissolved. Pour the sauce into a slow cooker set to High.
2. 2 Meanwhile, season the beef roast with salt and pepper, then sprinkle evenly with the flour. Heat the vegetable oil in large skillet over medium heat. Cook the roast in the hot oil until brown on all sides, about 2 minutes per side. Transfer the roast to the slow cooker along with the chopped onion.
3. 3 Cook until the roast easily pulls apart with a fork, about 4 hours.

By crazymama76

Ingredients

• ✓ cranberry sauce
• turkey
• mashed potato
• green bean casserole
• salt
• black pepper
• egg roll wrapper
• turkey gravy
• vegetable oil

Instructions

1. 1 Combine turkey, mashed potatoes, green bean casserole, salt, and pepper in a bowl. Stir until evenly combined.
2. 2 Place an egg roll wrapper on a clean surface with one corner facing you, so it looks like a diamond. Place 3 tablespoons of filling onto the wrapper. Fold up bottom half of the wrapper and tightly fold in sides. Gently roll and seal with a couple of drops of water. Repeat with remaining wrappers and filling.
3. 3 Place gravy in a small saucepan and stir in cranberry sauce. Heat on low until ready to use.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Place 4 egg rolls in the hot oil and cook until golden brown, about 4 minutes. Remove egg rolls using tongs and place on a paper towel-lined plate. Repeat with remaining egg rolls. Serve gravy on the side for dipping.

By Soup Loving Nicole

Ingredients

• ✓ cranberry sauce
• butter
• onion
• celery
• ground turkey breast
• chicken-flavored dry bread stuffing mix
• egg
• hamburger bun
• cream cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Melt butter in a skillet over medium-low heat. Add onion and celery; cook and stir until onion is soft and translucent, about 5 minutes. Transfer to a large bowl.
3. 3 Add ground turkey, stuffing mix, and eggs to the bowl and mix until thoroughly combined with the vegetables. Form mixture into 16 evenly sized patties; unlike hamburgers, these patties will not change shape as they cook.
4. 4 Grill on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Place each patty onto a hamburger bun, then top with cranberry sauce and a dollop of whipped cream cheese to serve.

By Hez

Ingredients

• ✓ cranberry sauce
• biscuit
• cream cheese
• swiss cheese
• stuffing
• turkey
• butter
• salt
• black pepper
• gravy

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a deep-dish pie plate.
2. 2 Roll out biscuits, one at a time, into thin rough 7-inch circles. Spread 1 tablespoon cream cheese in center of each biscuit. Add 1 teaspoon cranberry sauce and 2 tablespoons each Swiss cheese, stuffing, and turkey. Pull dough up around filling until fully encased in biscuit dough, pinching to seal. Repeat with remaining biscuits, cream cheese, cranberry sauce, Swiss cheese, stuffing, and turkey.
3. 3 Arrange the sealed biscuits, seam-sides down, in the prepared pie plate with 7 around the edge and 1 in the center.
4. 4 Brush melted butter over top of each bomb; season with salt and black pepper.
5. 5 Bake in the preheated oven until deep golden brown, 25 to 30 minutes, rotating once.
6. 6 Cool on a wire rack for 15 minutes. Serve with warmed gravy for dipping.

By Julie Hubert

Ingredients

• ✓ cranberry sauce
• pork loin roast
• salt
• pepper
• butter
• yellow onion
• dijon mustard
• tarragon
• onion soup mix
• cornstarch

Instructions

1. 1 Pat pork loin dry and season on all sides with salt and pepper.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin.
3. 3 Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot.
5. 5 Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices.
6. 6 While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.

By lindsay pruitt

Ingredients

• ✓ cranberry sauce
• butter
• yellow onion
• celery
• dry bread stuffing mix
• seasoning packet
• butter
• chicken broth
• salt
• turkey breast
• salt

Instructions

1. 1 Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onions and celery in hot butter until onions are translucent, about 8 minutes; remove from heat.
2. 2 Place a plastic slow cooker liner into a 6-quart slow cooker. Place dry bread stuffing into the liner bag and sprinkle contents of seasoning packet over bread. Stir cooked onions and celery, cranberry sauce, 1/2 cup melted butter, chicken broth, and 1/2 teaspoon salt into dressing mix, taking care not to pierce the bag.
3. 3 Rinse turkey breast and pat dry with paper towels; season turkey breast with 1/2 teaspoon salt. Push dressing mixture to the edge of the cooker and lay turkey breast into the slow cooker with the pop-up timer facing upward.
4. 4 Cook on High until the pop-up timer pops, 4 to 4 1/2 hours.
5. 5 Transfer turkey breast to a cutting board and let stand for 10 minutes before serving. Transfer dressing to a serving bowl and serve alongside turkey.

By Fishwrap

Ingredients

• ✓ cranberry sauce
• ground beef
• bread crumb
• ketchup
• egg
• soy sauce
• black pepper
• garlic powder
• barbecue sauce
• brown sugar
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground beef, bread crumbs, ketchup, eggs, soy sauce, black pepper, and garlic powder in a large bowl until well combined. Shape into small meatballs and arrange on a nonstick baking sheet.
3. 3 Bake in the preheated oven until browned, about 30 minutes, turning once.
4. 4 Meanwhile, combine cranberry sauce, BBQ sauce, brown sugar, and lemon juice in a large saucepan; heat and stir over low heat until smooth. Add meatballs and simmer for I hour. Serve warm.

By Sarah

Ingredients

• ✓ cranberry sauce
• cooking spray
• stuffing
• turkey
• corn kernel
• chicken broth
• cheddar cheese
• egg
• chicken broth
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray muffin tin cups with cooking spray.
2. 2 Combine stuffing, turkey, and corn kernels in a large bowl, and stir gently. If mixture is particularly dry, add 1 tablespoon chicken broth, a little at a time, until mixture is moist, but not mushy. Loosely and equally portion stuffing mixture amongst the 12 muffin cups. Insert a Cheddar cheese cube into the center of each muffin cup.
3. 3 Whisk eggs, 2 tablespoons chicken broth, salt, and pepper together in a cup. Divide egg mixture evenly among the cups. The egg mixture will not completely cover the stuffing, but it puffs up when baked.
4. 4 Bake in the preheated oven until muffins are browned and slightly crisp on the top, 25 to 30 minutes.
5. 5 Allow to cool for about 5 minutes before removing the muffins by running a knife around the edge of each cup. Serve warm with a dollop of cranberry sauce spooned on the top.

By lutzflcat

Ingredients

• ✓ cranberry sauce
• beef chuck roast
• salt
• black pepper
• olive oil
• garlic
• beef broth
• balsamic vinegar
• worcestershire sauce
• onion
• thyme
• cornstarch
• water

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; pour olive oil into the pot. Sprinkle roast with salt and pepper and sear in the hot oil until well browned, 3 to 4 minutes per side. Transfer roast to a plate.
2. 2 Stir garlic into the pot and cook for 30 seconds. Pour in beef broth and scrape up all bits that have stuck to the pan. Stir in cranberry sauce, balsamic vinegar, and Worcestershire sauce. Place roast into the sauce and spoon some sauce over the top. Place onion and thyme around and on top of the roast.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, at least 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Transfer roast to a serving plate. Remove onions and thyme sprigs from the pot. Select Saute function. Mix cornstarch and water together in a bowl and stir into the pot; let simmer until gravy starts to thicken, about 10 minutes. Serve gravy with roast.

By Tammy Lynn

Ingredients

• ✓ cranberry sauce
• horseradish
• lemon juice
• cumin
• salt
• black pepper
• egg
• celery
• onion
• ground turkey
• thyme
• poultry seasoning
• parsley
• bread crumb
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
2. 2 Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
3. 3 Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.

By juersey

Ingredients

• ✓ cranberry sauce
• cooking spray
• cornbread mix
• corn
• milk
• egg
• sage
• onion powder
• salt
• black pepper
• mashed potato
• turkey
• turkey gravy
• flat-leaf parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray 6 muffin cups with cooking spray.
2. 2 Stir cornbread mix, creamed corn, milk, egg, sage, onion powder, salt, and pepper together in a medium mixing bowl. Divide mixture evenly among the muffin cups
3. 3 Bake in the preheated oven until golden, about 17 minutes. Let cool for 5 to 10 minutes.
4. 4 Using a teaspoon measuring spoon, hollow out the center of each cornbread cupcake; reserve scooped out cornbread. Fill each hole with about 2 teaspoons cranberry sauce. Use reserved cornbread to top each hole.
5. 5 Place mashed potatoes in a resealable plastic bag and snip off 1 corner of the bag. Pipe about 1/3 cup potatoes on top of each cupcake. Place 2 turkey slices on each mound of potatoes, and drizzle each with 2 teaspoons gravy. Serve warm, garnished with a sprinkle of parsley.

By Nicole McLaughlin

Ingredients

• ✓ cranberry sauce
• turkey gravy
• dinner roll
• egg
• evaporated milk
• pumpkin pie mix
• pumpkin
• marshmallow
• brown sugar
• butter
• sweet potato
• fried onion
• black pepper
• salt
• olive oil
• balsamic vinegar
• green bean
• turkey breast
• poultry seasoning
• butter
• cranberry
• pecan
• butter
• water
• dry stuffing mix
• cooking spray

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
2. 2 Prepare stuffing: Stir stuffing mix and water together in a bowl. Spread out onto one side of the prepared sheet pan. Sprinkle with cubed butter.
3. 3 Prepare turkey breast: Mix butter and poultry seasoning together in a bowl; spread under and on top of turkey skin. Place beside the stuffing on the sheet pan.
4. 4 Prepare green beans: Toss fresh green beans with balsamic vinegar and olive oil; season with salt and pepper. Cover and refrigerate until needed.
5. 5 Prepare sweet potatoes: Prick potatoes several times with a fork. Wrap each in a damp paper towel, ensuring all excess water has been squeezed out. Microwave each potato separately until they give a little when squeezed, 4 to 7 minutes. Start at 4 minutes and check for tenderness, adding more time if needed. Set aside.
6. 6 Prepare pumpkin pie: Cut the top off the pie pumpkin and remove seeds and pulp. Combine pumpkin pie mix, evaporated milk, and egg in a bowl and pour into the hulled pumpkin. Wrap the entire pumpkin in aluminum foil, leaving an opening at the top. Place the pumpkin on the sheet pan with the turkey and stuffing.
7. 7 Place the sheet pan in the preheated oven and bake for 30 minutes.
8. 8 Remove from the oven and add the pre-seasoned green beans onto a corner of the sheet pan in a single layer. Scatter the chopped pecans and cranberries on top of the stuffing.
9. 9 Place the sheet pan back into the oven for 15 minutes.
10. 10 Meanwhile, combine melted butter and brown sugar for potatoes in a small bowl. Remove paper towels from microwaved potatoes; cut a slit down the center of each potato and add the sugar mixture evenly.
11. 11 Remove the sheet pan from the oven and place the sweet potatoes onto the pan.
12. 12 Return to the oven and bake for 10 minutes more.
13. 13 Remove the sheet pan from the oven and add the frozen rolls to the pan. Top the green beans with French-fried onions. Add 3 to 4 marshmallows to each sweet potato.
14. 14 Return to the oven and continue to bake until the turkey is no longer pink in the center and an instant-read thermometer inserted into the center of each half reaches 165 degrees F (74 degrees C), about 5 minutes more.
15. 15 Remove from the oven and transfer all dinner items to serving platter. Top turkey with warmed gravy and serve with cranberry sauce.
16. 16 Return the pie to the oven until it's slightly jiggly in the center, about 25 more minutes.

By Jessica Furniss

Ingredients

• ✓ cranberry sauce
• biscuit baking mix
• milk

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
2. 2 Use a fork to lightly blend the biscuit mix and milk in a large bowl. With spoon, drop 16 biscuits onto prepared baking sheet. Make a small depression in the center of each biscuit.
3. 3 Bake in preheated oven until golden brown, 10 to 15 minutes. Just before serving, evenly fill the depression in each biscuit with cranberry sauce.

By MARY A PUTMAN

Ingredients

• ✓ cranberry sauce
• chicken breast
• pineapple
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
3. 3 Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

By L Robertson

Ingredients

• ✓ cranberry sauce
• chicken breast
• ranch salad dressing
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
3. 3 Bake at 350 degrees F (175 degrees C) for 1 hour.

By Alice Daniels

Ingredients

• ✓ cranberry sauce
• chicken thigh
• salad dressing
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
3. 3 Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

By Brenda Moore