1 (6 1/4 oz.) pkg. fast-cooking long and wild rice mix with herbs and spices
1 (3 lb.) chicken cut into serving pieces
1 (16 oz.) can whole berry cranberry sauce
3 tbsp. butter
2 tbsp. soy sauce
1 tsp. lemon juice
1/2 c. thinly sliced almonds

Preheat oven to 325 degrees.

Sprinkle rice in buttered 13x9 inch casserole. Spread package of seasonings over rice. Arrange chicken (skin side up) on top. In a saucepan, combine cranberry sauce, butter, soy sauce and lemon juice. Heat, stirring until melted. Pour over chicken. Cover tightly with aluminum foil. Bake for 1 hour and 15 minutes. Uncover, sprinkle with almonds and bake for 10 minutes more.