Baked Apricot Chicken and Rice

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

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 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.