“Holiday shortcut success” — only 3 ingredients. I make this every Christmas when I want something totally hassle-free.
This super easy holiday casserole features tender chicken baked in a sweet, tangy, savory glaze made from cranberry sauce and dry onion soup mix.
3-Ingredient Cranberry Chicken Holiday Casserole
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs or breasts | 2 pounds |
| Whole-berry cranberry sauce | 1 can (14–16 oz) |
| Dry onion soup mix | 1 packet (1 oz) |
- Prep the Oven and Chicken:
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish, then place the chicken pieces in a single layer. Pat them dry for best results. - Mix the Sauce:
In a medium bowl, stir together the cranberry sauce and the dry onion soup mix until everything is fully combined. - Assemble and Start Baking:
Spread the cranberry-onion mixture evenly over the chicken, coating each piece well. Cover the dish tightly with foil and bake for 25 minutes. - Finish Baking:
Remove the foil, spoon some of the sauce from the bottom of the dish over the chicken, and return it to the oven. Bake uncovered for another 15–25 minutes, or until the chicken reaches 165°F (74°C) and the sauce is bubbling. - Rest and Serve:
Let the casserole sit for 5–10 minutes before serving. Spoon extra sauce over the chicken to serve warm.
