Chicken and cranberry bake

    1 hour

    This dish brings together the flavours of Christmas to an everyday meal. Chicken is baked with stuffing and cranberries in a creamy sauce. It's tender and utterly delicious. Serve with roasted potatoes, if desired.

    42 people made this

    Serves: 4 

    • 4 (145g) skinless, boneless chicken breast fillets
    • 4 tablespoons grated mozzarella cheese
    • 1 (295g) tin condensed cream of chicken soup
    • 4 tablespoons white wine
    • 200g stuffing mix
    • 40g dried cranberries
    • 60g melted butter

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 180 C / Gas 4. Prepare a glass baking dish by spraying with cooking oil.
    2. Place chicken breasts into baking dish and sprinkle with cheese. Stir together chicken soup and wine; pour over chicken. Sprinkle chicken with stuffing mix and cranberries; drizzle butter over top.
    3. Bake in preheated oven until chicken has reached an internal temperature of 70 degrees C, about 45 minutes.

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    Reviews in English (48)


    This recipe is great. I had to use cream of mushroom soup instead of cream of chicken, pizza cheese (part mozarella) instead of mozarella and raisins instead of cranberries (I did have a few crans on hand. It was gret although it took about an hour to cook. I can't wait until I do the "official" recipe.  -  26 Feb 2007  (Review from Allrecipes US | Canada)


    I'm the first one to admit that I typically don't like recipes using canned soup, but this is the exception. This took less than 10 minutes to get into the oven, and we thoroughly enjoyed it. I used Pepperidge Farm herbed seasoned stuffing mix, and when I opened the oven door, it smelled like Thanksgiving. I can see adding a little bit of sage to the soup-wine mixture in the future. Please don't skip the wine, as it really does add flavor to the sauce. I may try reconstituting the dried cranberries a little in hot water because they did dry out pretty well during the baking process. Thanks for sharing this recipe, it's going into my favorites folder.  -  29 Jun 2011  (Review from Allrecipes US | Canada)


    This was good but like others said a little on the salty side. Next time I will make sure I use low sodium soup. Didnt really think the cheese was necessary. I might try it with cheddar next time. When I reheated it I out some pepper and red pepper cause it was a little sweet but I will def be making it again  -  08 Mar 2011  (Review from Allrecipes US | Canada)