Blue-Ribbon Cranberry Chicken

• 1 (16 oz.) can whole cranberry sauce
• 1 (8 oz.) bottle reduced-calorie Russian salad dressing with honey (about 1 c.) or regular Russian salad dressing
• 1 envelope regular onion soup mix
• 1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
• hot cooked rice (optional)
• fresh rosemary (optional)

1. In a bowl, combine cranberry sauce, salad dressing and soup mix.
2. Rinse chicken; pat dry with paper towels.
3. Remove and discard skin, if desired. Arrange pieces in one layer in a 13 x 9 x 2-inch baking dish.
4. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.
5. Bake the chicken mixture, uncovered in a 300u0b0 oven about 1 1/2 hours or until the chicken is done, stirring glaze and spooning over chicken once or twice.
6. Serve the chicken and glaze on a platter with hot, cooked rice, if desired. Garnish the chicken with fresh rosemary, if desired.
7. Makes 4 servings.

cranberry sauce, salad dressing, regular onion, chicken, rice, fresh rosemary

Taken from www.cookbooks.com/Recipe-Details.aspx?id=360592 (may not work)