Cranberry Orange Chicken Bake Recipe

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Cranberry Orange Chicken Bake

Lindsay Dougherty


I like that you can get that "Thanksgiving" feel any time of year. I always double this recipe because one just doesn't seem to be enough for my family.

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3-4 people


20 Min


35 Min


1 pkg
boneless, skinless chicken breast
1 pkg
frozen vegetables (i used green beans)
non-stick cooking spray
1 can(s)
cream of chicken soup
1 pkg
chicken stuffing mix
1/2 c
dried cranberries
1/2 c
chopped pecans
1 2/3 c
orange juice (pulp free)
2 Tbsp
chicken stock
1/2 stick
butter, cubed

Directions Step-By-Step

Cut chicken into bite-sized pieces. In a bowl, combine chicken, frozen vegetables and mushroom soup. Do not pre-cook chicken or veggies.
Spray 9x13 glass casserole dish with non-stick cooking spray. Pour in chicken/vegetable/soup mixture. Set aside.
Combine stuffing mix with cranberries and chopped pecans in a glass bowl.
If preparing stuffing in the microwave, add orange juice, chicken stock and butter to dry mix. Microwave until stuffing is fluffy and moist (about 5-6 minutes).
If using the stovetop, heat the orange juice, chicken stock and butter in a pan until it just begins to boil. Pour over dry mix and fluff with fork until moist.
Spoon stuffing mix over the chicken mix in the casserole dish. Bake in 350 degree oven for 35-40 minutes.
Casserole is done when veggies and chicken are fully cooked and stuffing on top begins to brown. If stuffing becomes too dry, sprinkle with warm water or chicken stock to re-moisten.

About this Recipe

Course/Dish: Chicken, Other Main Dishes
Other Tag: Quick & Easy