Almond Chicken


1 box long grain and wild rice
3 lbs. chicken
1 can whole berry cranberry sauce
3 tbsp. margarine
2 tbsp. soy sauce
1 tbsp. lemon juice
1/2 cup sliced blanched almonds

Preheat oven to 325°F.

Sprinkle rice evenly in a 9"x13" greased baking dish. Sprinkle contents of seasoning packet from rice on top. Place chicken over rice.

Combine cranberry sauce, margarine, soy sauce, and lemon juice in a saucepan. Heat over medium heat, stirring constantly, until cranberry sauce and margarine are melted. Pour sauce over chicken and top with almonds.

Bake, covered, for and hour or until chicken is tender and almonds are lightly brown.