Cranberry Chicken



4 pounds chicken pieces (3 breasts, 3 thighs, 3 drumsticks)
1 (1-ounce) envelope dry onion soup mix
1 (16-ounce) can whole-berry cranberry sauce
1 cup spicy-sweet French dressing

1. Rinse chicken with cold water; pat dry. Place chicken in a single layer in a lightly greased 13- x 9-inch baking dish. Sprinkle soup mix evenly over chicken. Stir cranberry sauce, and spoon over chicken; top evenly with dressing. Cover with aluminum foil. Bake at 400° for 40 minutes; remove foil, reduce temperature to 350°, and bake for 20 more minutes.

Yield: 6 servings