Servings: 6 to 8

3-4 boneless skinless chicken breasts, cut in half (If chicken breasts are small, use 6-7 breasts and leave them whole. Use enough to fill the 9x13 pan) 3 to 4 boneless skinless chicken breasts, cut in half (If chicken breasts are small, use 6 to 7 breasts and leave them whole. Use enough to fill the 9x13 pan)
1 can whole berry cranberry sauce 1 can whole berry cranberry sauce
1 envelope dry onion soup mix 1 envelope dry onion soup mix
1 cup chopped pecans 1 cup chopped pecans
1 cup craisins 1 cup craisins
1 (16 oz) bottle Catalina dressing 1 (16 oz) bottle Catalina dressing

Preheat oven to 350 degrees F.
Place chicken in 9x13 baking pan. Generously spread cranberry sauce over the chicken.
Sprinkle onion soup mix, pecans, and craisins over the chicken.
Pour catalina dressing over top.
Bake lightly covered with foil for 45 minutes.
Uncover and bake for 15 more minutes.
Serve over rice, spooning extra sauce over the top.

Next Time: This recipe makes a ton of sauce. Might experiment with less next time (although maybe the quantity of sauce helped keep the chicken moist). Also thought the onion soup mix was a little bit strong. Might try reducing that just a bit.  Next Time: This recipe makes a ton of sauce. Might experiment with less next time (although maybe the quantity of sauce helped keep the chicken moist). Also thought the onion soup mix was a little bit strong. Might try reducing that just a bit.