Sweet and Sour Apricot Chicken-SO easy!

1 cup Apricot or Apricot-Pineapple Jam (Peach works too)
1 cup Catalina Salad Dressing (or Russian or  French)
1 envelope dry onion soup mix (like Lipton)
3-5 lbs chicken (breasts, bone-in/boneless, thighs, tenders etc. frozen or not)
*The amount of chicken you use is very flexible.  If you use less, you’ll just have lots of sauce, and if you use more- you’ll have less sauce to spoon over rice, but there’s plenty to cook that much chicken.
1-Preheat oven to 350 degrees.  
2-Place the chicken in a 9×13”  pan.
3-Put the jam, Catalina dressing, cider vinegar and the onion soup packet in a bowl and stir to combine and pour over the chicken.
4-Bake for 45 minutes (if not frozen and 60 minutes if frozen.) Eat over rice.
This is a great, super easy, yummy recipe. I’m working on a “real food”/unprocessed version that I’ll be posting on the website soon.

4 thoughts on “Sweet and Sour Apricot Chicken-SO easy!

  1. Sunshine Baker says:

    I’m looking forward to your Unprocessed Sweet and Sour Apricot Chicken recipe. I can do the preserves, but the Dressing and Onion Soup mix contain allergens for me.

  2. Plan To Make it Simple says:

    Yes, I think this one will adapt well to an unprocessed version I’ll see if I can get that up soon, Sunshine!

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