12 chicken breasts, boneless
1 pkg. Lipton onion soup mix
1 bottle Catalina salad dressing
1 can whole cranberry sauce

Wash chicken, pat dry and place in Pyrex dish. Remove lumps from soup mix by pressing with spoon. Combine soup mix, dressing and cranberry sauce in pan. Heat to liquefy cranberry sauce. Pour over chicken. Place in 325 degree oven and cook for 2 hours, basting. Serve with yellow rice.