3-5 boneless, skinless pieces of chicken (thighs and breasts work great)
1 cup apricot preserves
1 cup catalina dressing
1 envelope dry onion soup mix
Place chicken in a 9X13 baking pan or crock pot. Mix preserves, dressing and soup mix in a small saucepan and bring to a boil. Pour over chicken. Cover with foil or lid and bake for 40-50 minutes. (Crock pot- cook 4-6 hours) Serve with rice and your favorite green veggies
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You have yummy recipes on your blog. Put me down as one of your followers. I love trying new recipes or any of the golden oldies.
ReplyDeleteJanine Barnard