Thursday, October 11, 2012

Duck Soup Chicken

Duck Soup Chicken

2-3 lbs. chicken pieces (I like Chicken breast)
1 8-oz bottle Russian Dressing
2 envelopes dry onion soup mix
1 8-oz jar apricot preserves

Place chicken in 8 X 12 baking dish.  Mix rest of ingredients in bowl and pour over chicken.
Cover tightly with foil and freeze.

Thaw completely. Bake uncovered 2 hours at 300.

(The high sugar content of sauce will burn at higher temps.)

From the kitchen of my Mom

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