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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Reviewed: Oct. 14, 2006

This was better than I expected. The onion soup cuts the sweetness of the salad dressing and preserves. I served with rice pilaf and a salad for a dinner with friends. The only change I would make next time is to run the soup mix through a sifter to keep the onion chunks out.

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Emily

Cooking Level: Intermediate

Home Town: Springfield, Missouri, USA

Living In: New Bloomfield, Missouri, USA

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Reviewed: Sep. 23, 2006

This dish was very easy to prepare and quite tasty. The chicken was tender and it had a hint of the orient in it's flavor.

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EzyGoing

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Reviewed: Sep. 22, 2006

I did not enjoy this. It looked unappetizing when cooked. My husband didn't mind it, but I won't make it again.

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Jessica

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Reviewed: Sep. 22, 2006

I made this on a tin foil lined baking sheet. Cooked it covered for the hour and then took off the foil and let the sauce thicken. We donn't like things to wet & soupy. Came out great but was even better served the next day!

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ROBIN

Home Town: Wauconda, Illinois, USA

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Reviewed: Sep. 21, 2006

I've been making this chicken dish for years and it has always been a favorite with my friends and family!! I noticed that many people had said that they couldn't find the Russian dressing. It's out there!! Just keep in mind that it's only made by one brand and that's "Wishbone". I've never used anything else. And like others, I also recommend lowering the cooking time to maybe 45 minutes...depends on how big the chicken pieces are. And last but not least...you have to try serving this with a baked potato! Open it up, pour some of the sauce over top, then put some shredded mozzarella cheese and a dollop of sour cream. Oh ma gosh...so delish! Not low cal by any means, but makes a sensasional meal when you're not worried about counting calories!! This is one of my husbands "top ten" favorite meals.

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Ang

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Avondale, Arizona, USA

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Reviewed: Aug. 19, 2006

I made this recipe the other night. I did follow the suggestions from the other reviews: Fat Free Catalina dressing and spreadable fruit (the entire jar), and both packages of the soup. Topped it off with sliced almonds. We loved it. Easy to make, lots of balanced flavor, lots of sauce that was great over rice. This will new fast and easy meal at my house. Thanks!

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deb

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Reviewed: Jul. 26, 2006

This was good the chicken itself I'd give a 3 but the sauce I'd give a 5 so here is a 4. Maybe letting it marinate for a while would help it's so easy took me 5 min to get it into the oven and definatly reduce cooking time mine took 30 min. Sauce was great on rice too.

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StylinCook

Cooking Level: Expert

Home Town: Lewiston, Maine, USA

Living In: Auburn, Maine, USA

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Reviewed: Jul. 6, 2006

I thought this was excellent. As suggested in another review I used fat free Kraft Catalina dressing, (because I have no idea what "Russian" style dressing is!) and sugar free Apricot preserves. I also sprinkled the chicken with some garlic powder and black pepper. I cooked for 40 min on 360, and it came out perfect (I only made two pieces). The chicken was very moist and had excellent flavor. I made it with some redskin mashed potatoes w/ rosemary, and spooned the extra sauce over the potatoes, now that was excellent! A definite Keeper!

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Angie E.

Cooking Level: Intermediate

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Reviewed: Jun. 5, 2006

Unbelievably easy to make. The recipe says 30 minutes of prep, I had finished the dressing by the time the oven was preheated. Will probably cut cook time to 40 minutes next time, as chicken was a little dry.

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Kenny

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Reviewed: Apr. 10, 2006

I expected this recipe to be far better than it was. It had a really strong flavor and I could barley eat it. If I made it again which I probably will not, i would omit the onion soup mix.

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johnnabonna

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Apr. 2, 2006

This was almost like sweet and sour chicken to me. It was so fast and good, I will definately be making it again. I made the sauce and poured it over the chicken before I went to work in the morning, and then pulled it out of the fridge and popped it into the oven when I got home. It was so good and easy, and it really was moist because I had let it marinate in the sauce all day.

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Ali

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Logan, Utah, USA

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Reviewed: Mar. 21, 2006

This came out good, added sliced onions to the top before baking.

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Laura K

Cooking Level: Intermediate

Home Town: Plantation, Florida, USA

Living In: Sydney, New South Wales, Australia

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Reviewed: Feb. 27, 2006

This is family favorite of ours, I haved used this for years! We love to serve this over rice, adding some pineapple chunks and snow peapods. Delicious!!!

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HeidiKatherine

Cooking Level: Intermediate

Living In: Saint Johns, Michigan, USA

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Reviewed: Feb. 23, 2006

This was soooooo good. Really hit the spot for me and the man.

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NJSS2000

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Reviewed: Feb. 4, 2006

delicious and tender!

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MONNALIKI

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Reviewed: Jan. 18, 2006

I followed the recipe exactly and it turned out excellent. I served it with rice and green beans. Will definately make for company. Mmm...

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Ewa Lamb

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Clarksville, Tennessee, USA

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Reviewed: Nov. 19, 2005

This tasted soooo good, the chicken was moist and it had so much flavor! We fought over who got to take the left overs for lunch the next day...LOL... Excellent!

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BRANDIMARIE123

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Reviewed: Nov. 19, 2005

My husband Loved this dish! I will be making it again tonight! It tastes wonderful.

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Alicia

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Reviewed: Nov. 5, 2005

My grandma has made this for ages since my mom was a little girl, only she used apricot/pineapple preserves instead of plain apricot and drumsticks with the skin still on, she also cooks it longer and doesn't cover it. I've made it with boneless skinless breasts, It works better if you cut them into strips first. This is always a favorite!

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