- 1 bottle (16 ounces) Russian or Catalina salad dressing
- 2/3 cup apricot preserves
- 2 envelopes onion soup mix
- 16 boneless skinless chicken breast halves
- Hot cooked rice
- Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice. Yield: 16 servings.
Originally published as No-Fuss Chicken in Taste of Home April/May 1995, p37
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed Apr. 5, 2014
"Wonderful chicken, easy to make, my favorite kind of recipe!"
Reviewed Oct. 5, 2010