Per the mysterious anonymous request left in my comments, here's the recipe for my cranberry chicken (courtesy of the Finger Lakes Christian School's 'Kitchen Keepsakes' cookbook):
8 oz can whole cranberry sauce
8 oz bottle French salad dressing
1 env onion soup mix
8 chicken breast halves
4 cups cooked rice
Combine cranberry sauce, salad dressing and soup mix in 9 x 13 inch pan. Arrange chicken on top of mixture, spreading some of the mixture on top of chicken. Bake 30-40 minutes at 325 degrees. Serve over rice.