1 pkg of boneless, skinless chicken breasts
1 packet of onion soup mix
1 bottle of Ken's Country French dressing
1 can of whole cranberries
Cut up chicken however you wish. I cut into thin strips, because 1. Faster cook time, and 2. More surfaces to coat with the sauce mixture.
Mix all of the other ingredients together (use entire amounts) and pour into a casserole dish. Take the chicken pieces and place them in the sauce mixture, making sure to cover them with the sauce. The reason I do this step second is to ensure the bottom of the chicken isn't on the the glass and not absorbing the seasoning.
Cook at 400 for 25 minutes, or until the chicken is done. Of course, if you leave the breasts larger, the cooking time will be longer. Check the largest, thickest piece for doneness, because if that one is done, the smaller ones will be, too.
When plating, you'll want to have a serving spoon handy to ladle some of the sauce onto the chicken you place on your plate.