Baked Apricot Chicken and Rice

READY IN: 1hr 5mins
Recipe by Tish

This is good both hot and cold. Served cold in the summer months, you can garnish the dish with fresh fruit.

Top Review by Anna Sparks

This did not have a good flavor at all. I felt that the salad dressing overpowered the Apricot flavor. Will not be making again.

Ingredients Nutrition

  • 8 boneless skinless chicken breast halves
  • 1 (10 ounce) jar apricot preserves
  • 1 (1 ounce) package dry onion soup mix
  • 1 (8 ounce) bottle Russian salad dressing or 1 (8 ounce) bottle Catalina dressing
  • 4 cups cooked rice

Directions

  1. Preheat the oven to 325F degrees.
  2. Spray 9 X 13 baking dish with non stick spray.
  3. Place the chicken breasts in the bottom of the dish.
  4. Combine preserves, soup mix, and salad dressing and spread them evenly over the chicken Bake in the preheated oven until the chicken is cooked through, about 1 hour.
  5. Serve each breast on 1/2 cup of the rice and spoon a little sauce over the top.

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