This incredibly simple holiday casserole features juicy chicken baked in a sweet-tangy glaze made with whole-berry cranberry sauce and dry onion soup mix. It’s festive, flavorful, and requires almost no prep.
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs or breasts | 2 pounds |
| Whole-berry cranberry sauce | 1 can (14–16 oz) |
| Dry onion soup mix | 1 packet (1 oz) |
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and arrange the chicken pieces in a single layer. Pat the chicken dry to help the sauce adhere better.
In a medium bowl, mix together the cranberry sauce and the dry onion soup mix until well blended.
Spread the cranberry-onion mixture evenly over the chicken, coating all sides. Cover the dish securely with foil and bake for 25 minutes.
Remove the foil, baste the chicken with some of the sauce from the bottom of the dish, and return it to the oven. Bake uncovered for another 15–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
Let the casserole rest for 5–10 minutes before serving. Spoon extra sauce over each piece for a warm, flavor-packed finish.
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