I’ve used this recipe
for years. It’s easy (very nice) and
tasty and looks great! I usually serve
it with wild rice, veggie and tossed salad. It is also great to make in the Crockpot.
APRICOT CHICKEN
- 8 to 10 boneless skinless chicken breasts
- 1 (8-ounce) bottle Russian salad dressing
- 1 cup apricot jam
- 1 package dry onion soup mix
Mix the dressing, jam and onion soup mix. Pour over chicken. Bake uncovered at 350 degrees for 1 hour.
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