Reviewed: Apr. 25, 2009

i thought this was pretty bland but my company really liked it.

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Reviewed: Apr. 24, 2009

I made this yesterday to take to a friend who is recovering from surgery. We all really enjoyed it. I did add garlic, some sliced onions and red pepper flakes and cooked it in an electric frying pan after I browned the chicken breasts. Great recipe - thanks. I won't go on my monthly rotation, too many calories, but I'll remember it for pot lucks, company etc.

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LAKESIDE

Cooking Level: Expert

Home Town: Neepawa, Manitoba, Canada

Living In: Christopher Lake, Saskatchewan, Canada

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Reviewed: Apr. 10, 2009

A friend told me about this recipe, and it sounded kind of strange. But I looked it up on here and was very happy with the results. Even my picky son liked it!

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Robin M

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Union City, Pennsylvania, USA

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Reviewed: Mar. 2, 2009

this is so good on asian rice with snow peas on the side. i've served it to about 8 different people who all enjoyed it and asked for the recipe. however, i did once made the mistake of using bone-in chicken... that was gross.

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lizsimmons

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Reviewed: Feb. 8, 2009

My mom used to make something like this when I was growing up and I loved it, so I had a lot of hope for this recipe. The onion soup was way too overpowering, but the chicken was juicy and I didn't mind the sweetness. I'm planning on making it again but I'll omit the onion soup and add some pepper flakes and minced garlic to give it a little kick.

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NADINEG

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

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Reviewed: Feb. 7, 2009

couldn't be easier! a real husband pleaser. perfect for a busy day.

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SHARONDALE

Cooking Level: Expert

Living In: Pasadena, California, USA

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Reviewed: Feb. 2, 2009

nice and sweet the kids love it. i use french dressing because i never can find russian dressing. it's good i'll be making this again.

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cook-a-lot

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

This is soooo good, and I serve it often, but I didn't have apricot preserves this time and used orange marmalade. Everyobody raved about it.

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Lottie

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Reviewed: Jan. 4, 2009

Who knew that these ingredients together could make a tasty dish? I couldn't find Russian dressing, so I used Thousand Island, which I beleive is the same thing. Also, I only used 3 very LARGE boneless, skinless breasts and a single envelope of the onion soup mix. It was a good dinner and I served the chicken over some egg noodles along with some broccoli. We will definitely be doing this one again.

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PAMANTHELA

Cooking Level: Intermediate

Living In: Warwick, New York, USA

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Reviewed: Jan. 1, 2009

I don't know how healthy this recipe is, but it was delicious and so, so simple. I used a whole cut up chicken, skinned, instead of chicken breasts. I just mixed the whole thing up in a pyrex bowl, put it in the oven, and stirred occasionally. I served it with the sauce as gravy over wild rice, and it was a tasty delight.

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koshercook

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Reviewed: Dec. 8, 2008

Made this last night and my family said to keep in rotation. It was sweet but they liked it. Suggestions from them include, water chestnuts, mushroom, red peppers, onion, nuts. I made asparagus separate and they wanted to know why I just didn't throw it in! Had a loaf of bread w/it. Maybe I'll buy quick frozen ragoons or something else to eat w/it to cut the sweet. Very simple to make. Will also try crockpot next time.

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TIREDWTWINS

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Reviewed: Oct. 31, 2008

Tasty and simple! My boyfriend loved it and thinks I'm an amazing cook now. I followed the advice of another review and used Catalina dressing. I was nervous about the idea of onion soup mix because I don't like onion all that much so I used onion-mushroom soup mix instead. Someone also said to add minced garlic, but I was lazy and just added a dash of garlic powder, probably not enough to make a difference. I'll mince garlic next time. Boyfriend is on a high protein diet now, so I served this with white rice quickly fried up with minced garlic (got less lazy) and eggs. Yum!

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Shirley

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Reviewed: Oct. 10, 2008

everybody enjoyed it. used chicken breasts and left to marinade for about 2 hours. husband said he would have it again so a winner!!!!!!

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lisa.s

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

Quite a delicious dish. I cut it in half since we are a small family but there is still plenty of sauce to go around and I don't think the flavor as compromised. We served it on rice.

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Jessica

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Living In: Logan, Utah, USA

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Reviewed: Sep. 26, 2008

I thought this tasted way too processed tasting and way too salty when I first made it. The next day I used the leftovers cut up in spinach, tomato and pepper jack cheese wraps and that was delicious, so I am giving it 3 stars. I wouldn't rave about it, but I would tweak it (use more fresh ingredients when baking) and try it again.

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adl40

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Sep. 5, 2008

I love this recipe; it's one I've been making for years. I think I enjoy the sauce with rice at least as much as I do the chicken itself. Great for kids. This recipe works well in a slow cooker as well. Also, I find that chicken thighs are juicier and more flavorful.

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Alan

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Reviewed: Jul. 23, 2008

The Cranberry Sauce Chicken (very similar to this recipe) used to be my family's favorite, but now they like it better with the apricot! It was absolutely delicious! Thanks for the recipe!

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Kim M.

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Reviewed: Jun. 27, 2008

This was a hit in my house even my daughter who usually doesn't eat meat liked it. She asked to have it for dinner the next night also. I used an 8oz bottle of Russian Dressing because that was all I found, only 1 packet of onion soup and the 10 oz of apricot preserves. I also used about 8 chicken breasts and still had a lot of gravy. I only baked it for 45 minutes and it was nice and tender. Thanks for the quick and easy recipe.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 27, 2008

Probably won't make this again but if I did I'd change it some: 1. way too salty. use 1/2 packet of soup mix. 2. way too much sauce. Cut sauce mix in half. 3. Sauce was very thin. I'd add water/cornstarch mix & simmer to thicken.

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ALICAT1219

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Reviewed: Jun. 7, 2008

So tasty. I had heard of this recipe for years, but never dared to try it. Seemed kinda gross to me, but it really was sooo tasty. I used 4 bone-in and 2 boneless breasts and each turned out very good. So easy to make, too. I used sugar free apricot preserves and the red russian dressing. I also sprinkled some red pepper flakes on top for a little heat. Served with rice, too. The rice with the sauce was probably my favorite part. Happened to have some almond slivers served with asparagus that got into the rice on my plate and added a nice little crunch. Could use water chestnuts to add some crunch on purpose if you wanted to. Can't justify making this a staple because of the calorie content, but will use again for a group since it's so easy. Love anything you can just throw in the oven. Definitely let it sit for 15-30 minutes after it comes out of the oven to allow the sauce to thicken a bit.

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