Ingredients

• 1  16-ounce can whole cranberry sauce
• 1  8-ounce bottle reduced-calorie Russian salad dressing with honey (about 1 cup) or regular Russian salad dressing
• 1  envelope (1/2 of a 2-ounce package) onion soup mix
• 1  2-1/2- to 3-pound broiler-fryer chicken, cut up
•   Hot cooked rice (optional)
•   Fresh rosemary (optional)

Directions

1. In a bowl, combine cranberry sauce, salad dressing, and soup mix. Remove and discard chicken skin, if you like. Arrange pieces in one layer in a 3-quart rectangular (13x9x2-inch) baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for 6 hours or overnight.

2. Bake the chicken mixture, uncovered, in a 300 degree F oven about 1-1/2 hours or until the chicken is tender and no longer pink, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot cooked rice, if you like. Garnish the chicken with fresh rosemary, if you like. Makes 4 servings.