Chicken with Red Sauce

I just made this dish the other night but did a change in it. I had some pork chops in the freezer and thought "why not". I browned the chops in a pan first before adding them to the baking dish. I jullianed some carrots, onion and green pepper, then drained a can of chunk pineapple. Adding all this to the recipe really made a wonderful meal. I served it over rice with a green salad and the whole family enjoyed it. I have made this recipe for years never writing it down as it only has three ingredients. I found over the years that it is best to use a meat with a bone in it. For some reason when I have cooked this with boneless chicken breasts the flavor is just not at vibrant. Let me know if you have ever tried this dish. Or if you have some variations that I could try.

1 Package chicken cut into serving pieces. (or Pork Chops)
1 Bottle Russian dressing
1 Can Jellied Cranberries
1 Envelope onion soup mix

Mix the last three ingredients together breaking up the cranberries. Arrange chicken into a baking dish. Pour the cranberries, dressing and soup mix over the chicken. Bake 1 hour at 350 degrees. Serve with rice.

Substitutions: Any bottled red dressing on the lines of catalina, southern french or even a fat free dressing will work.
Cranberries can be whole if you like.