4-6 chicken breasts
1 c. apricot or peach preserves or 1 can cranberry sauce
1 pkg. onion soup mix
1 bottle Russian or Catalina dressing (8 oz.)
Place chicken in 9x13 pan. (I like to cut it in bite size pieces).
Mix preserves, soup mix, and dressing. Pour over chicken.
Bake @ 350 for 1 hour.
Serve over rice.
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