1 (2 1/2 to 3 lb.) chicken or 12 chicken fillets (remove any skin)
1 (16 oz.) can whole cranberry sauce
1 env. regular onion soup mix
1 (8 oz.) bottle Western or Russian salad dressing

Mix whole cranberry sauce, soup mix and salad dressing together in bowl. Arrange chicken pieces in 9 x 13 or 10 x 15 pan, pour sauce over. Cover with foil, refrigerate overnight. Bake chicken mixture, uncovered, at 325 degrees or until chicken is done, stirring glaze and spooning over chicken once or twice during baking. Serve chicken and glaze on platter with hot cooked rice, if desired. Bake about 90 minutes.