Sunday, June 2, 2013
Apricot Chicken (4 Easy Ways to Make it)
4 boneless skinless chicken breasts or 4 cups cubed cooked chicken
8 oz bottle Russian salad dressing
1 cup apricot jam
1 envelope onion soup mix
In a large saucepan combine Russian dressing, jam, and onion soup mix. Stir and bring to just a boil. Add 4 cups cubed or shredded cooked chicken (the meat from a rotisserie chicken works great here!) and stir until heated through. Serve over rice.
Place 4 boneless, skinless chicken breasts (fresh or frozen) in crockpot. In a separate bowl combine Russian dressing, jam, and onion soup mix; pour this mixture over chicken and cook for about 6 hours on low. Break up chicken with a spatula and serve over rice.
Preheat oven to 350 degrees. Place chicken breasts in a 9x13 baking dish. In a separate bowl combine Russian dressing, jam, and onion soup mix. Pour over chicken. Bake for 45 min - 1 hour (until chicken is cooked through). Serve over rice.
Freezer Meal Method:
Assembly: In a bowl combine Russian dressing, jam, and onion soup mix. Add 4 cups cooked chicken pieces. Pour into a gallon size ziplock, label with cooking instructions, and freeze flat.
Cooking Instructions: Thaw in the refrigerator overnight. Pour into a saucepan and bring to a boil. Serve over rice.