Baked Apricot Chicken and Rice

"This is good both hot and cold. Served cold in the summer months, you can garnish the dish with fresh fruit."
 
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Ready In:
1hr 5mins
Ingredients:
5
Serves:
8
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ingredients

  • 8 boneless skinless chicken breast halves
  • 1 (10 ounce) jar apricot preserves
  • 1 (1 ounce) package dry onion soup mix
  • 1 (8 ounce) bottle Russian salad dressing or (8 ounce) bottle Catalina dressing
  • 4 cups cooked rice
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directions

  • Preheat the oven to 325F degrees.
  • Spray 9 X 13 baking dish with non stick spray.
  • Place the chicken breasts in the bottom of the dish.
  • Combine preserves, soup mix, and salad dressing and spread them evenly over the chicken Bake in the preheated oven until the chicken is cooked through, about 1 hour.
  • Serve each breast on 1/2 cup of the rice and spoon a little sauce over the top.

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Reviews

  1. This did not have a good flavor at all. I felt that the salad dressing overpowered the Apricot flavor. Will not be making again.
     
  2. Easy to prepare. I used frozen chicken tenders. Instead of rice, I served leftover potatoes. The apricot/catalina dressing sauce was a bit sweet, so I may add more onion mix the next time...
     
  3. This is a favorite with my family. I make it regularly. Sometimes I use a whole cut up chicken and sometimes I use boneless chicken breast. Either way it is delicious.
     
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