1 (16 oz.) can whole cranberry sauce
1 (8 oz.) bottle Russian Salad Dressing with honey
1 env. reg. onion soup mix
1 (2 1/2 to 3 lb.) chicken, cut up
Hot cooked rice (opt.)

In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken; pat dry with paper towel. Remove and discard skin, if desired. Arrange pieces in one layer in a 13 x 9 x 2 inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill several hours or overnight.

Bake the chicken in the mixture uncovered in a 300 degree oven about 1 1/2 hours or until the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter of hot cooked rice, if desired. Makes 4 servings.