Mix dry soup mix and Kraft dressing and can of whole cranberries, best if left over night in the refrigerator, but you can speed it up and let it rest 45 mins till onions are hydrated.
lay chicken thighs in a single layer in a 9x13 baking dish[ you could use boneless/skinless breasts but depending on size alter the time down since they cook faster]
pour mixture over the chicken thighs and bake in preheated 350 degree oven for one hour[less if breasts are used]
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