Can't believe this dish just requires 3 ingredients! Never thought to do this before

Cranberry chicken is a dish that brings together the tangy sweetness of cranberries with the savory depth of chicken, creating a delightful harmony that reminds me of family gatherings during the fall harvest. This recipe, with its roots in Midwestern kitchens, is a staple for those who appreciate the simplicity and comfort of home-cooked meals. Using Catalina salad dressing and dry onion soup mix adds a unique twist, making it a cherished favorite for generations. It's a dish that warms the heart and soul, perfect for those cozy evenings when the leaves are turning and the air is crisp.

This cranberry chicken pairs beautifully with a side of fluffy mashed potatoes or buttery egg noodles, which soak up the delicious sauce. A crisp green salad or steamed green beans can add a fresh contrast to the rich flavors. For a true Midwestern touch, serve it with a slice of warm, crusty bread to mop up every last bit of sauce.

Servings: 4

4 boneless, skinless chicken breasts
1 cup Catalina salad dressing
1 packet dry onion soup mix
1 can (14 ounces) whole berry cranberry sauce
Salt and pepper to taste

Preheat your oven to 350°F (175°C).

Place the chicken breasts in a single layer in a baking dish.

In a medium bowl, combine the Catalina salad dressing, dry onion soup mix, and cranberry sauce. Mix well.

Pour the cranberry mixture over the chicken breasts, ensuring they are well coated.

Season with salt and pepper to taste.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the sauce is bubbly.

Let it rest for a few minutes before serving.

For a bit of extra flavor, you can add a tablespoon of Dijon mustard to the cranberry mixture. If you prefer a spicier kick, a pinch of red pepper flakes can do wonders. For those who enjoy a bit of crunch, sprinkle some toasted almonds over the chicken before serving. This dish can also be made with bone-in chicken thighs for a juicier result, just adjust the cooking time accordingly.