Cranberry Chicken

6-7 chicken breasts
1 16 oz. can whole cranberry sauce
½ 16 oz. bottle creamy French dressing
1 envelope onion soup mix
cooked rice

Pre-heat oven to 350°. Defrost chicken and cut each piece in half. In a greased or foil-lined 9×13-inch pan, layer chicken and cranberry sauce. Drizzle French dressing onto the chicken and cranberry sauce, and then sprinkle soup mix on top. Bake for 45 minutes to an 1 hour, or until chicken is cooked through. Serve over cooked rice.