Thursday, March 13, 2008

Apricot Chicken

Apricot Chicken
4-8 frozen chicken breasts (just depends on size, generously fill the bottom of a 9 x 13 pan, some overlap ok)
2 cups french dressing
1 and 1/2 cups apricot preserves/jam
1 envelope lipton onion soup

Combine dressing, preserves, and soup mix together in a bowl. Pour over the chicken in a 9 x 13 pan. Bake on 350 for 90 minutes. Serve with or over rice.

**Recently I have been adding 1 cup water to the sauce, then when the chicken is done, I have been shredding the chicken and putting it back into the sauce and serving it over the rice that way. It's going farther and the chicken portions make more sense!

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