Instructions: A first-prize entry in the Eagle River Cranberry Fest bake-off is a dinner winner from Eagle Rivers Catherine Snedden. Its easy, colorful and pleasantly tart.

1. In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired.

Arrange pieces in one layer in a 13x9x2-inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.

2. Bake the chicken mixture, uncovered, in a 300F oven about 1 1/2 hours or till the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, coooked rice, if desired. Garnish the chicken with fresh rosemary, if desired.

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