1 (16 oz.) whole cranberry sauce
1 (8 oz.) bottle reduced calorie Russian or regular Russian dressing
1 env. reg. onion soup mix
1 (2 1/2 to 3 lb.) broiler fryer chicken, cut up
Hot cooked rice (optional)
Fresh rosemary (optional)

In a bowl, combine cranberry sauce, salad dressing and soup mixture. Rinse chicken,.pat dry with paper towels. Remove and discard skin if desired. Arrange pieces in one layer in a 13 x 9 inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in refrigerator for several hours or overnight. Bake the chicken anytime uncovered in a 300 degree oven about 1 1/2 hours or until chicken is done, stirring glaze and spooning over chicken once or twice. Serve chicken and glaze on a platter with hot cooked rice if desired. Garnish with rosemary. 4 servings.