12 chicken breast halves (preferably boneless)
1 (16 oz.) can whole cranberry sauce
1 (8 oz.) bottle creamy, French dressing
1 pkg. dry onion soup mix

Dredge chicken in flour; brown in oil. Mix together cranberry sauce, French dressing and onion soup mix. Arrange chicken in baking pan, single layer (9x13 works well). Pour cranberry mixture over chicken. Bake uncovered 30-45 minutes at 350 degrees. Serve with steamed rice. Yield 12 servings.

Alternate method: 12 frozen, boneless, skinless chicken breast halves arranged in pan, single layer. Follow recipe as above and/or use more cranberry sauce and/or some water to thin.