Oh, I just love when the air finally gets that crisp edge! You know those nights, right? You want something warm coming out of the oven, but maybe you’re not ready for the super heavy cream sauces the holidays bring. That’s exactly when I reach for this recipe. It’s officially my go-to Fall Chicken Casserole with Cranberry Notes. This is comfort food, but it keeps that light, vibrant feeling we need during the early autumn season. It really captures Olivia Bennett’s whole philosophy: making food that supports you while tasting utterly cozy and seasonal. Trust me, the tartness from the cranberry mixed with a hint of orange zest is just magic!
Why This Fall Chicken Casserole with Cranberry Notes is Your New Autumn Favorite
I know, I know, another casserole? But hear me out! This isn’t your heavy, goopy weeknight standard. Because we are focusing on seasonal eating, this dish feels lighter, yet totally satisfying. It truly makes for fantastic comfort food recipes when the weather shifts.
- The sweet-savory punch is perfect for the season—that little tang from the cranberry really wakes everything up!
- It’s about as easy as it gets: everything goes into one dish. Less cleanup means more time curled up under a blanket, which is the whole point of fall, right?
- Unlike some older recipes, this one keeps the chicken breast tender and juicy, avoiding that heavy, dense texture you sometimes get in classic bakes.
Essential Ingredients for Your Fall Chicken Casserole with Cranberry Notes
When we talk about making this dish work its autumn magic, the ingredients are truly key. Since we’re aiming for that lighter feel, we keep the ingredient list short and focused. You’ll want about 2 to 3 pounds of boneless, skinless chicken breasts, seasoned simply with salt and pepper to start. That’s the canvas!
The flavor powerhouse combination comes next. You’ll need one full can—that’s 14 ounces—of whole berry cranberry sauce; I love seeing those little bits of fruit pop through! Then we grab one packet of dry onion soup mix for that savory depth. Don’t forget the zest of one orange, which brightens the whole sauce profile. And here’s my quick tip:
For the dressing base, we use Catalina, but if you don’t have it, don’t panic! You absolutely can swap it out for French or Russian dressing; they all give that slightly sweet, tangy moisture this easy family dinner recipe needs.
Expert Steps to Prepare the Perfect Fall Chicken Casserole with Cranberry Notes
Getting this casserole into the oven is super simple, but those small details are what make the difference between a good bake and a fantastic one. First things first: get that oven heated up to 375 degrees Fahrenheit! I always spray my 2-quart baking dish really well—don’t be shy with that cooking spray, especially if this is going straight from the fridge. Then, put your seasoned chicken breasts right in the bottom. This recipe is a spectacular example of great Chicken Casseroles For Dinner because you are controlling exactly what goes on those fabulous chicken breasts.
For food safety, since we are using chicken breast dinner ideas, I always suggest using a meat thermometer. You’re aiming for 165 degrees internally. Remember, we cover it up first to steam everything gently, and then we uncover it for the final blast so that sauce gets just sticky enough on top. This two-step process keeps the chicken wonderfully moist!
Combining the Flavorful Cranberry Sauce Mixture
Grab a medium bowl for the sauce. This is where the cranberry and orange really marry up! Whisk together that Catalina dressing, the whole berry cranberry sauce, the onion soup mix, and the orange zest. You absolutely must whisk until it’s totally smooth. If bits of the soup mix are still gritty, you won’t get that even, lovely coating over every piece of chicken, and we want perfect distribution!
Baking Strategy for Tender Chicken Breast Casserole
The timing here is critical for tender results. We bake it covered with foil for about 30 minutes. This traps the steam and lets the chicken cook gently in that flavorful moisture, which is key for breast meat. After that half hour, pull it out, ditch the foil, and pop it back in for another 15 minutes. Uncovering it allows the natural sugars in the sauce to concentrate a little and gives the topping a slight caramelization without drying out the meat underneath. Perfect!
Tips for Success with Your Autumn Chicken Bake
Since this is one of my favorite easy chicken breast recipes, I’ve learned a few tricks over the years to guarantee success, especially since breast meat can sometimes dry out if you’re not careful. My number one tip, aside from the two-stage baking we already discussed, involves the chicken itself. Try to select breasts that are as close to the same thickness as possible. If you have one really thin piece next to a giant thick one, you’ll end up with dry edges when the thick one finally finishes!
If they aren’t uniform, just make quick little cuts into the thickest part to pound them down slightly. Also, don’t skimp on the quality of your cranberry sauce. You want the whole berry kind here because those pieces give the sauce amazing texture! A quality sauce makes all the difference when you need an incredibly flavorful, yet easy casserole dish.
Making Ahead and Storing Your Fall Chicken Casserole with Cranberry Notes
I absolutely adore this recipe for meal prepping because you can definitely get a head start on it! This is one of those make-ahead casserole recipes that saves your weeknight sanity. You can easily mix up the entire Catalina-cranberry sauce mixture and pour it right over your seasoned chicken in the baking dish. Cover it tightly with foil and tuck it into the fridge for up to 24 hours before you plan to eat. Just remember to let it sit on the counter for about 20 minutes before it goes into the 375°F oven.
When it comes to leftovers, this keeps beautifully! Store it in the fridge, covered, for about three or four days. When you reheat it, cover it back up with foil and warm it in a moderate oven—say 350 degrees—until heated through. That foil trap is your best friend for keeping that chicken breast from drying out!
Serving Suggestions for Chicken Casseroles For Dinner
Now that you have this amazing, perfectly cooked chicken, we have to talk about what to put next to it on the plate! Because this is a beautifully balanced Chicken Casserole Dinner, we want sides that are simple but bring a nice texture contrast. The sauce is a little sweet and savory, so I always reach for something earthy or vibrant green.
If you want something green, crisp roasted Brussels sprouts work wonders—the slight char really cuts through the sauce nicely! Roasted root vegetables, like parsnips or sweet potatoes, are also wonderful autumnal companions. If you need a starch to soak up all that glorious extra sauce, simple quinoa or fluffy brown rice are great, lighter options compared to heavy mashed potatoes. It completes that nourishing fall plate perfectly!
Frequently Asked Questions About This Easy Casserole Dish
I always get so many questions when I post a new recipe, especially when it walks that fun line between comfort and being a little healthier! Here are a few things I hear most often about this amazing easy casserole dish.
Can I use chicken thighs instead of breasts in this Fall Chicken Casserole?
Oh yes, you absolutely can! Chicken thighs are so forgiving, which is great if you are worried about overcooking your meat. Since thighs have more fat, they are naturally more tender and flavorful. The main thing to watch for is cooking duration. Because they usually take a little longer to render that fat, you might want to add an extra 5 to 10 minutes during the uncovered baking time, or just trust your thermometer—175 degrees is a good target for dark meat.
Is this considered one of the Healthy Casserole Recipes?
That’s a great question, especially since I focus on wellness here! Compared to a classic, heavy casserole loaded with cream soups, this one leans towards being lighter—it’s actually listed as low-fat, which is fantastic! The main thing to monitor is the sugar content, which comes almost entirely from the cranberry sauce and Catalina dressing. If you use a low-sugar cranberry sauce, you can definitely keep this firmly in the healthy casserole recipes category. It’s all fuel, right? We just want good fuel!
How do I make this a Quick Chicken Casserole?
If you are in a real rush and need one of those super quick chicken casserole dinners, you can totally cheat the system a little bit. Instead of starting with raw breasts, use pre-cooked or rotisserie chicken that you shred yourself. You’ll skip the entire 45 minutes of baking time! You just need to mix up the sauce, toss in the shredded chicken so it’s coated well, and heat it through at 350 degrees for about 15 minutes until bubbly. It won’t have the amazing texture of the fork-tender baked breast, but it works in a pinch!
Nutritional Estimates for Fall Chicken Casserole with Cranberry Notes
Because we focus on nourishing food here, I always like to give you a snapshot of what’s in our cooking! Please remember these are just estimates based on the specific ingredients—like the brand of Catalina dressing and the exact weight of the chicken—that I used when developing this healthy fall casserole recipe.
- Calories: 725
- Protein: 50g
- Fat: 30g
- Carbohydrates: 63g
- Sugar: 48g
- Sodium: 1505mg
Olivia Bennett put this together based on those ingredients, so adjust for whatever dressing or sauce brand fits your pantry!
Share Your Experience Making This Chicken Casserole Dinner
Whew! We made it through the whole bake, and now it’s your turn to bring this beautiful dish to your own table. I truly hope this lighter take on comfort food helps bring some cozy, seasonal joy to your weeknight rotation. This recipe is a favorite of mine, and I built it thinking about readers like you who want delicious, satisfying meals without all the heavy lifting.
If you give this Fall Chicken Casserole with Cranberry Notes a try, please, please hop down into the comments below and let me know how it turned out for you! Did you use the orange zest? Did you pair it with roasted sprouts? I love hearing about the little twists everyone makes!
Don’t forget to leave a star rating right under the recipe card—it helps other home cooks find this perfect autumn bake! And if you have any burning questions about substitutions or technique, ask away. I, Olivia Bennett, always try my best to jump in and help clarify things when I can. You can always find more of my wellness-focused ideas over on my author page right here. Happy cooking, everyone!
Print
1-pan Fall Chicken Casserole with Cranberry
- Total Time: 55 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A simple, oven-baked chicken casserole featuring fall flavors from cranberry sauce and orange zest.
Ingredients
- 2–3 lbs. boneless skinless chicken breasts
- 1 cup Catalina salad dressing
- 14 ounces whole berry cranberry sauce (1 can)
- 1 ounce dry onion soup mix (1 packet)
- Salt and pepper to taste
- Zest of one orange
Instructions
- Preheat your oven to 375 degrees Fahrenheit.
- Spray a 2-quart baking dish with cooking spray.
- Season both sides of the chicken breasts with salt and pepper. Place the seasoned chicken in the bottom of the casserole dish.
- In a medium mixing bowl, combine the Catalina dressing, cranberry sauce, onion soup mix, and orange zest. Whisk the ingredients until they mix well.
- Pour the sauce mixture evenly over the chicken in the baking dish.
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove the foil and return the dish to the oven for 15 more minutes, or until the chicken is cooked through.
Notes
- You can substitute French or Russian dressing for Catalina dressing if needed.
- This dish supports a sweet and savory flavor profile ideal for autumn meals.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 725
- Sugar: 48g
- Sodium: 1505mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg
Keywords: Fall Chicken Casserole, Cranberry Chicken Casserole, Autumn Chicken Bake, Healthy Fall Casserole, Chicken Breast Dinner, Easy Casserole