1 8 oz. Whole Cranberry Sauce
1 8 oz. bottle French Salad Dressing
1 envelope Onion Soup Mix
8 boneless Chicken Breast Halves
4 c. hot cooked Rice

Preheat oven to 325. Combine Cranberry Sauce, Salad Dressing and Soup Mix in a small bowl; mix well. Spread half the mixture over bottom of 9 x 13 pan. Arrange Chicken in single layer on top. Top Chicken with remaining Cranberry mixture.

Bake for 30 - 45 minutes until cooked through. Serve over Rice.

Serves 8.