3-Ingredient Cranberry Chicken Holiday Casserole

Why You’ll Love This Recipe

I love this recipe because it lets me create a holiday-worthy dinner with almost no prep. Everything mixes together in minutes, the oven does all the work, and the result is a tender, flavorful chicken dish with a beautiful cranberry glaze. It pairs effortlessly with traditional holiday sides and is perfect for small gatherings, potlucks, or any night when I want something cozy and seasonal without the extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds boneless, skinless chicken thighs or breasts
1 (14–16 ounce) can whole-berry cranberry sauce
1 (1-ounce) packet dry onion soup mix

Directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I arrange the chicken in a single layer and pat it dry so the sauce adheres well.

3. In a medium bowl, I stir together the cranberry sauce and onion soup mix until fully combined.

4. I pour the mixture over the chicken, making sure each piece is well-coated.

5. I cover the dish tightly with foil and bake for 25 minutes.

6. I remove the foil, baste the chicken with some of the sauce, and bake uncovered for another 15–25 minutes, until the chicken reaches 165°F and the sauce bubbles and thickens.

7. I let the casserole rest for 5–10 minutes before serving so the sauce settles and thickens slightly.

Servings and Timing

Servings: 4
Prep time: 5 minutes
Cook time: 40–50 minutes
Total time: 45–55 minutes

Variations

• I use half the cranberry sauce and add a splash of chicken broth or white wine if I want it less sweet.

• I add red pepper flakes or Dijon mustard for a subtle heat and sharper flavor.

• I swap in bone-in thighs or drumsticks and extend the baking time as needed.

• I sprinkle chopped pecans or walnuts on top during the last 10 minutes for crunch.

• I finish with parsley, orange zest, or green onions to brighten the dish.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in the oven at 325°F or in the microwave in short bursts, spooning extra sauce over it to keep it moist. This casserole isn’t ideal for freezing because the cranberry glaze can separate slightly, but it still works if I freeze it tightly wrapped and reheat gently.

FAQs

Can I use jellied cranberry sauce instead of whole-berry?

Yes, I can use jellied cranberry sauce, but the texture will be smoother and slightly sweeter.

Can I prepare this ahead of time?

I assemble the dish earlier in the day, refrigerate it, and bake it when needed.

Does chicken breast or thigh work better?

I prefer thighs because they stay juicier, but breasts work well when I avoid over-baking.

Can I add vegetables to the casserole?

Yes, I add sliced onions or carrots around the chicken, but I choose veggies that can handle longer bake times.

How do I keep the sauce from over-thickening?

I cover the dish during the first part of baking and add a splash of broth if it reduces too much.

Conclusion

I love how this 3-ingredient cranberry chicken casserole delivers festive flavor with almost zero effort. It’s sweet, tangy, savory, and perfect for holiday nights when I want something warm and celebratory without spending hours in the kitchen. Whether I pair it with mashed potatoes, wild rice, or simple vegetables, it always feels like a cozy holiday win.