Rinse chicken with cold water; pat dry. Place chicken in a single layer in a lightly greased 13- x 9-inch baking dish. Sprinkle soup mix evenly over chicken. Stir cranberry sauce, and spoon over chicken; top evenly with dressing. Cover with aluminum foil.
Bake at 400° for 40 minutes; remove foil, reduce temperature to 350°, and bake for 20 more minutes.
Note: For testing purposes only, we used Kraft Catalina dressing.