1 (8 oz.) can whole cranberry sauce
1 (8 oz.) bottle French salad dressing
1 envelope onion soup mix
8 (4 oz.) boneless skinless chicken breast halves
4 c. hot cooked rice

Preheat oven to 325°F. Combine cranberry sauce, dressing and soup mix in small mixing bowl and mix well. Spread half the cranberry mixture over bottom of 9 x 13-inch baking dish. Arrange chicken in single layer over prepared layer. Top with remaining cranberry mixture.

Bake 30 to 45 minutes until chicken is cooked through. Serve over rice.

Yield: 8 servings.