Ingredients
12 chicken legs, skin removed1 can (14 ounces) whole-berry cranberry sauce1 can (10-3/4 ounces) condensed tomato soup, undiluted1 envelope onion soup mix2 tablespoons vinegar1 tablespoon sugar1/4 teaspoon garlic powder1/4 teaspoon pepper
Preparation
Place chicken in a greased 13-in. x 9-in. baking dish. Combine remaining ingredients; pour over chicken. Bake, uncovered, at 400° for 40-45 minutes or until juices run clear.
