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I wasn’t planning to share this one. Not because it’s a secret or anything—heaven knows I don’t keep recipes to myself—but because it almost feels too simple. Like, embarrassingly simple.
But here we are, a few weeks from Christmas, and I’m staring down a fridge that’s already working overtime and a calendar that looks like it’s lost its mind. So I’m breaking my silence.
Every December, without fail, I make this cranberry chicken casserole. Just three ingredients. No chopping, no whisking, no standing over the stove muttering, “Why did I decide to host again?” It’s warm and festive and somehow tastes like I tried harder than I did—which, honestly, is all I want from a weeknight dinner in December.
I made it once years ago when we had a few neighbors over and I hadn’t grocery shopped in… a while. I had chicken. I had a dusty can of cranberry sauce. And I had one of those old-school onion soup mix packets you keep for “emergencies” (whatever that means). I threw it together, slid it into the oven, and crossed my fingers.
An hour later, the kitchen smelled like sweet-savory heaven. Everyone asked for the recipe. And now, it’s a tradition.
Why This One Works (Even When You’re Tired)
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It’s just three ingredients. And they’re probably in your pantry already.
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Zero effort. Dump, stir, bake. That’s it.
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Tastes way fancier than it should. Cranberry glaze, golden baked edges, a little tang, a little sweetness.
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Crowd-friendly. You can make it for two or double it for ten.
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Pairs with literally anything. Rice, mashed potatoes, roasted veg, even a random bagged salad.
What You’ll Need (And a Few Thoughts)
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Chicken — Thighs are juicier, but breasts work fine. Just don’t use frozen ones straight from the freezer—you want them thawed so the sauce really gets in there.
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Whole-berry cranberry sauce — The canned stuff. Not the jelly tube that shimmies out like a log. The one with real berries. It gives texture and that good tart-sweet thing.
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Dry onion soup mix — You know the one. Comes in a little box with two envelopes. Kind of retro, kind of magic. It’s the secret weapon here.
If you do want to fancy it up a bit (no pressure), you can add a splash of white wine, a little mustard, or even a handful of chopped nuts on top. But I promise you—it doesn’t need it.
How to Make It (A.K.A. The Lazy Holiday Miracle)
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Heat the oven to 350°F.
Grab a 9×13 dish and lightly grease it. Olive oil spray works. Butter if you’re feeling old-school. -
Lay out the chicken in the dish.
Pat it dry if it’s wet. (It helps the sauce cling better and gives you a prettier finish.) -
Mix your sauce.
Dump the cranberry sauce into a bowl, scrape in the onion soup mix, and stir. It’s gonna look weird. It’s fine. Keep going. -
Pour it over the chicken.
Coat each piece generously. Don’t worry if it puddles around the sides—that’s where the magic happens. -
Cover with foil and bake for 25 minutes.
This keeps it juicy. Like, nap-on-the-couch-while-it-bakes juicy. -
Remove foil, spoon sauce over the top, and bake uncovered for another 15–25 minutes.
It’s done when the chicken hits 165°F and the sauce is bubbling with little caramelized edges. That’s when you know. -
Let it rest.
Just 5–10 minutes before serving. Enough time to set the table or reheat the rolls.
What to Serve It With (No Fancy Sides Required)
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Mashed potatoes – A classic. Soaks up the sauce beautifully.
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Buttered egg noodles – Cozy, quick, and perfect if you have kids.
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Wild rice pilaf – If you want to pretend you’re fancy tonight.
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Green beans or roasted Brussels sprouts – Gotta have something green.
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Dinner rolls or crusty bread – Because you’re gonna want to mop up every last drop.
I once served it with leftover stuffing and roasted carrots and felt like I had pulled off a mini holiday dinner on a Tuesday. No one was the wiser.
Leftovers? Here’s the Plan
This reheats like a champ. Maybe even better the next day, when the sauce has cozied up even more.
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Fridge: Keeps well for 3–4 days.
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Reheat: Microwave with a splash of broth or cover and warm in the oven at 300°F.
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Freeze: Sure can! Just wrap tightly and thaw in the fridge before reheating.
Sometimes I shred the leftover chicken and toss it with the sauce over rice. Other times, I eat it cold with a fork straight from the container like a feral holiday raccoon. No shame.
One Last Thing
If you’re feeling overwhelmed by the season—too many events, too many dishes, not enough time—let this be the recipe that gives you a little breathing room. It’s easy, comforting, and quietly festive. Like that friend who doesn’t care if your house is messy and brings wine anyway.
If you end up making it, I’d love to know. Did it save you on a busy weeknight? Did your picky cousin shock you by asking for seconds? Tell me everything. You can leave a comment or just shoot me a message.
Here’s to easy wins and warm kitchens.
3-Ingredient Cranberry Chicken Holiday Casserole
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 14 ounces whole-berry cranberry sauce 1 can (14–16 ounces)
- 1 ounce dry onion soup mix 1 packet
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch casserole dish.
- Arrange the chicken pieces in a single layer in the dish. Pat dry with paper towels.
- In a medium bowl, mix cranberry sauce and dry onion soup mix until well blended.
- Pour the cranberry-onion mixture over the chicken, coating each piece well.
- Cover tightly with foil and bake for 25 minutes.
- Uncover, baste the chicken with sauce, and bake for another 15–25 minutes or until the chicken reaches 165°F internally.
- Let rest for 5–10 minutes before serving. Spoon extra sauce over the chicken.
Notes