Apple and Orange Chicken Recipe -
Apple and Orange Chicken Recipe

Apple and Orange Chicken

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"Orange you glad you have this wonderful recipe for apple and orange chicken?!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken pieces in a lightly greased 9x13 inch baking dish.
  3. In a medium bowl combine the onion soup mix, cream of chicken soup mix, soy sauce, garlic, apple and orange juice, salt and pepper. Mix together and pour mixture over chicken. Cover and bake in the preheated oven for 1 hour, then remove cover/lid and bake for another 1/2 hour to brown the chicken.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 03, 2003

You can use boneless chicken breasts instead of the bone-in breasts. If you do, let the boneless breasts marinate at least 30 minutes before cooking it in the oven.

Most Helpful Critical Review
Jan 21, 2005

This was very tasty, however the chicken was suprisingly dry. I followed the recipe exactly so I am going to suggest that the baking time was a little long.

Jun 23, 2003

This was an extremely easy recipe to make. Instead of baking in the oven, I put everything in a crockpot and cooked on low for about 8 hrs. and served over rice. Delicious!

Dec 03, 2003

Great recipe. It takes a while to cook, but you can tell as it's cooking that it's going to be good b/c of the inviting aroma. The chicken came out very tender and the sauce coats it well. The orange and soy sauce mixes well to create a variation of sweetness, sourness, and saltyness.

Dec 03, 2003

This was very easy. I didn't have any aj, so I used all oj and it was fine. I was concerned about the review that said it was too runny, but that's the point of the dry cream soup mix. (I used 2 tbsp four, 1tbsp dry's the same thing...) We Loved it and it was so very easy! (we all wished there was more of it, so next time i'll have to double it!)

Aug 29, 2005

Just Great! I needed something easy and quick to prepare and at the same time very tasty. I got it! This recipe has the basics of a great idea. Reading the previous reviews helped a lot in making it even better. I would like to share these little Improvements with all.( It took only 10 minutes to prepare! ) My husband and I totally love it! Improvements: To avoid having it dry out I used a round Pyrex with lid. I use a can of cream of chicken and mushroom soup. I also added 1 tbsp of fresh lemon juice, 1 tbsp of olive oil, 2 tbsp ginger (gourmet spice blend) (fresh ginger would be even better) 3 gloves of garlic and lots of ground pepper. Do not add any salt! The soy sauce and the soups have already plenty of it. I serve it with mash potatoes and peas. Simple, very juicy and very very YUMMY! Thank you! Will make it again for sure!

Jul 01, 2006

I made this tonight. My husband loved it just how it is. It was a bit salty for my taste, a little to much onion taste, and not enough orange flavor. Like the other posts I could not find the cream of chicken mix, so I used 1/2 a small can of cream of chicken soup. I think next time I make this I'll not use as much as the onion soup mix to cut the salty and the onion. Its good and easy to make. Since the first time I made it, I've made it several times. I did what I did before w/ the cream of ckn soup and I did not use the onion soup mix, fixed the saltyness. Its one of my favorites and I shared it w/ my mom and friends.

Jun 23, 2003

Just a fantastic recipe! I used boneless chicken, and because it was submerged in the juices, the chicken was the tenderest I've ever eaten! Just a remarkable and easy recipe.


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  • Calories
  • 230 kcal
  • 12%
  • Carbohydrates
  • 21.4 g
  • 7%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 2.7 g
  • 4%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 29.1 g
  • 58%
  • Sodium
  • 1351 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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