Preparation time: 15 minutes. Oven temperature: 325 degrees. Baking time: 1 hour 20 minutes.

This dish is festive enough for party fare and easy enough for family meals. it can be put together ahead, refrigerated and baked later. Just about everyone likes chicken and a new way to serve it is always welcome.

For 4 servings, you will need: 1 tsp. instant chicken bouillon granules or 1 bouillon cubes, dissolved in 2 tbsp. boiling water 1/2 tsp. each crushed dried sage and marjoram leaves 1 tsp. onion powder or 1/2 tsp. garlic powder 1 tsp. salt 1/8 tsp. black pepper 1 frying chicken (2 1/2 to 3 lbs.), cut up 1 (16 oz.) can whole cranberry sauce 3 tbsp. butter 1 tbsp. lemon juice 2 tbsp. soy sauce 1/2 c. sliced blanched almonds

Mix rice, bouillon, and seasonings. Sprinkle mixture evenly over bottom of buttered 13 x 9 inch baking dish. Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edges. In a small saucepan, heat cranberry sauce, butter, lemon juice, and soy sauce. Bring almost to a boil over medium heat, stirring constantly. Pour cranberry mixture over chicken. Cover tightly with foil. Bake at 325 degrees for 1 hour and 10 minutes. Uncover. Sprinkle with almonds. Bake 10 minutes longer.

Tips: Do not use skinned or boned chicken parts. They do not provide enough moisture to cook rice. For a special occasion, omit the first 6 ingredients and substitute 1 box (6 ounce) long grain and wild rice mix. Sprinkle rice packet evenly in baking dish. Scatter contents of seasoning packet over it and proceed with remaining ingredients and preparation.

For 2 servings: Half of the ingredients. For 8 servings: Double the ingredients.