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Apricot Chicken I

Apricot Chicken I

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
Shirley Rickey

Shirley Rickey

Tangy, fruity chicken made in just 3 easy steps! It's great served with rice.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
  3. Cover dish and bake for 1 hour in preheated oven.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

IVOIRIENNE
214

IVOIRIENNE

5/26/2006

Very yummy and extraordinarily easy to make! I used Catalina, which added zing, and used No Sugar Added apricot preserves--tasted more natural that way. My husband gobbled it up! Great for a meal you don't want to spend much time preparing. Later note: I've made this multiple times, and lately decided to try something new with it. I used chicken pieces instead of breasts, since I had a package on hand I needed to use, and I put this all in the slow cooker rather than the oven. I used fat-free Catalina and no-sugar added apricot preserves. I also added some minced garlic (from a jar). WOW!!! I think I liked the flavor even better this way, and the chicken was incredibly tender. The minced garlic added a little something extra that made the sauce incredible.

Heidi B
150

Heidi B

10/13/2003

I have been making this recipe for years but with a twist. I pound the chicken till it is very thin. Make stuffing (I use stove-top). Put a spoon fool of stuffing on top of the chicken and roll the chicken up. Then place the chicken in a casserole dish and cover with mixture. Bake at 375 for 45 minutes.

ZIPORAHS
137

ZIPORAHS

12/23/2003

I have been making this recipe since the early 1970's. It's a family favorite and I often make it with whole chicken cut into eighths or just boneless, skinless chicken thighs for pot luck dinners and as my contribution to parties. I recommend if you can find it to use Wishbone RED Russian dressing. Much less sweet taste than the pink Russian dressing. I live in Morris County, Denville, NJ and the Key Foods Store has this brand. I have recently found the Wishbone Red Russian dressing in the local Shop-Rite markets. I also use Lipton Onion Soup Mix. I have tried other brands and found them too salty or to intense taste of dried onions.

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