Cranberry Chicken Casserole
A simple and flavorful casserole combining chicken, cranberry sauce, and onion soup mix, perfect for holiday gatherings.
Servings: 6 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Chicken thighs are more flavorful and juicy.
- 14 ounces whole berry cranberry sauce
- 1 ounce dry onion soup mix Can substitute with dried onion flakes, garlic powder, and salt.
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch casserole dish.
- Arrange the chicken pieces in a single layer in the greased dish and pat dry with paper towels to remove any excess moisture.
Mix Sauce
- In a medium bowl, mix together the whole berry cranberry sauce and the dry onion soup mix until well blended.
- Pour the cranberry onion mixture evenly over the chicken, ensuring each piece is coated well with the sauce.
Baking
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- After 25 minutes, uncover the chicken and baste it with the sauce.
- Bake uncovered for an additional 15 to 25 minutes, or until the internal temperature of the chicken reaches 165 degrees F.
- Once cooked, let the casserole rest for 5 to 10 minutes before serving.
Serving
- Transfer the chicken to a serving platter for a family-style meal.
- Pair it with fluffy rice, creamy mashed potatoes, or steamed vegetables.
- Garnish with a sprinkle of fresh parsley for color.
Notes
Tip: Add fresh herbs or vegetable add-ins for extra flavor. Make-ahead options available.