Reviewed: Aug. 23, 2007

I sometimes like to use chicken tenders when making this and it is great served over rice.

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Lori

Living In: Blackfoot, Idaho, USA

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Reviewed: Jul. 5, 2007

I first tasted this many years ago, while my daughter was in pre school. Her teacher made it for a class party, using mini drumsticks, and everyone loved it, both kids and adults. However, it is a little too sweet for my taste to serve as an entree; just a few bites satisfies me. So I sometimes serve it as an appetizer at parties, using small chunks of chicken simmered in the sauce, and it is always a hit!

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KarenG

Cooking Level: Expert

Home Town: Modesto, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 22, 2007

Very tasty. I have no idea what Russian salad dressing is, nor could I find it, so I followed other reviewers' advice and used Light Catalina. I also used homemade onion soup mix (avoiding the MSG). I cut the chicken into chunks and stirred it into the sauce for baking. Served it with brown rice. It was a little too sweet, but delicious nonetheless.

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REBEKAHMO

Cooking Level: Intermediate

Home Town: Springdale, Arkansas, USA

Living In: Hampton, Virginia, USA

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Reviewed: Jun. 13, 2007

This is a real easy, tasty recipe. I used just 1 packet of soup mix, 1 cup of Russian Dressing and the preserves. Turned out really good. Sprinkled my chicken with some garlic powder and pepper before pouring sauce over. Served with white rice and asparagus. I think next time I'll try in the slow cooker.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Jun. 5, 2007

It is good and I make this often. The longer you allow it to cool the thicker the sauce becomes. Another option to this recipe is to pan sear the chicken before baking. This step while a bit more work helps seal in those juices, also cutting the pieces up a bit helps to create more surface area for the sauce to cling to. All in all a good staple week night dish.

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Mrs. Dalton

Cooking Level: Intermediate

Home Town: Waterville, Maine, USA

Living In: Wilton, Maine, USA

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Reviewed: Jun. 3, 2007

Just made this last night, for the simplicity of the recipe it was delicious. Served it with white rice and steamed broccoli. My wife and daughter loved it. I will definately be making this again.

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HANZOtheRAZOR

Cooking Level: Expert

Living In: Springfield, Massachusetts, USA

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Reviewed: May 22, 2007

I have been making this recipe for a few years now. But, I usually put all the ingredients in the crockpot and let it cook on low all day. Just before serving, I stir the mixture with a fork until the chicken is shredded. I then serve it on top of rice. This is the perfect busy day recipe!

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carl4869

Cooking Level: Intermediate

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Reviewed: May 13, 2007

Family loved it.

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JUDYB in AZ

Cooking Level: Intermediate

Home Town: Piscataway, New Jersey, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Apr. 12, 2007

Wonderful!! I make extra sauce and dip my mash potatoes and chicken in it.

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shroom

Cooking Level: Expert

Living In: Alliance, Nebraska, USA

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Reviewed: Apr. 11, 2007

Delicious!! I used Catalina dressing instead, and although had only 2 chicken breasts I made sauce for 4 (so I could use 1 whole packet of soup mix) so we could have the sauce over rice. A bit sweet for my husband but he liked it and went back for more. Cooked for 45 minutes and chicken was over 180 deg. I'll watch more carefully next time, otherwise yummy!!

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redraggygirl

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Reviewed: Mar. 7, 2007

I made this dish for my friend who is married with 4 children - they tore this up!! It smelled great while cooking and the kids and mom/dad loved it. I served it with garden veggie rice and steamed broccoli. YUM!

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Leslie

Cooking Level: Beginning

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 28, 2007

I would have given this 2.5 stars if I could. The flavor was ok, but the sauce came out sooooo soupy. It did not look like the picture at all, it was very very thin. I don't know what went wrong, but it did not look very appetizing, and wasn't a nice thick sauce. Not too good.

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Holly

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Reviewed: Feb. 20, 2007

This a a great recipe, but my grandma and I use Wishbone Italian dressing instead of Russian. Whether to use Russian or Italian probably depends on how much zest you want. The apricot jam is balanced by the vinegar and herbs in Italian dressing.

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red500

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Feb. 11, 2007

A simple, healthy recipe that my husband and son love!

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Susan C.

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Reviewed: Jan. 24, 2007

I love this recipe, I add 2 teaspoons of curry powder and it is awesome!!! I love it.

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CHELSEAK3

Cooking Level: Expert

Home Town: Holladay, Utah, USA

Living In: Riverton, Utah, USA

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Reviewed: Jan. 20, 2007

It's a keeper - just like it is!!!!

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yarag009

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Nov. 28, 2006

I made this tonight for dinner and my husband liked it alot. It taste good with the sauce served over rice too.

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STARNIGHT

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Nov. 5, 2006

My mom made this for years and when i got older i begged her for her recipe. i happen to come to this web site and i found this same recipe she had this is the best dish ever.

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cc

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Reviewed: Oct. 31, 2006

I didn't like the taste of this dish. As already stated by another reviewer, the onion flavor was rather strong. The combination of onion and apricot, the two strongest flavors, was kind of bizarre. In all the dish didn't taste bad, it just wasn't very good. I wouldn't make it again.

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usctrojan06

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Reviewed: Oct. 23, 2006

I used Catalina dressing and left out the onion mix because I didn't have any. It was very good and very easy to make.

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Vapors

Cooking Level: Intermediate

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