2 ½ pounds boneless chicken breasts or thighs

8 ounces Russian salad dressing

14 ounces whole berry cranberry sauce (about 1 ½ cups)

1 ounce dry onion soup mix (1 packet)

1 tablespoon seasoned salt (or to taste)

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Preheat oven to 350°F (175°C).
Lightly grease a baking dish large enough to hold the chicken pieces in a single layer.
Place chicken breasts or thighs in the dish and season with seasoned salt.
In a medium bowl, mix the Russian dressing, cranberry sauce, and dry onion soup mix until well combined.
Pour the mixture evenly over the chicken, coating each piece thoroughly.
Bake uncovered for 45–50 minutes, or until the chicken is cooked through and the sauce is bubbling.
Remove from oven and let rest for a few minutes before serving. Spoon sauce over chicken for extra flavor.

Use chicken thighs for extra juiciness or chicken tenders for quicker cooking.

Add crushed red pepper flakes for a spicier kick.

Mix in orange marmalade for a citrusy flavor twist.

This dish can also be made in a slow cooker: cook on low for 4–5 hours or on high for 2–3 hours.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.