Reviewed: Nov. 3, 2009

I have used this for years. I use the entire chicken cut up and add 2/3 cup water. It freezes well.

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Reviewed: Oct. 26, 2009

I used boneless chicken breasts but otherwise followed the recipe. The family liked it but it wasn't a huge hit. The sauce was a bit too sweet for our liking.

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LILYKATE

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Reviewed: Oct. 25, 2009

I used bonless, skinless thighs and Zesty Italian dressing because I did not have French...OUTSTANDING!!!!!! Now, I'm wondering if we would even like it w/French...hmm.

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Kimba5

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Zion, Illinois, USA

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Reviewed: Oct. 3, 2009

We love this easy recipe. My husband is a "French Dressing" guy, so it has the taste he likes. I have made it with all thighs and with breast/thigh combo.

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Barbara

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Reviewed: Sep. 23, 2009

My husband and I really like this. I use Catalina; I have had a really hard time finding a good French dressing where I live.

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kayceejoy

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Reviewed: Sep. 17, 2009

I'm giving this one 4 stars b/c my boyfriend really liked it, but I just thought it was okay.. I added chili paste to make it a little spicy, but that was the only thing I changed. I wasn't a huge fan of the color either.

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SOFTCELL81

Cooking Level: Intermediate

Home Town: Spotsylvania, Virginia, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Aug. 31, 2009

Thought this was okay. Not in a hurry to try it again.

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sz1234

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Reviewed: Aug. 23, 2009

I made it with boneless, skinless chicken breasts and baked uncovered for 45 min. I used apricot-pineapple preserves and served it with orzo. It was a HUGE hit for even my pickiest son, he even took seconds. The sauce was great on the orzo. You can't get any easier than this recipe.

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SportsMom

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Reviewed: Jul. 26, 2009

This is a really good easy recipe that the kids will love. It makes a nice sauce that is good with rice. I had to use mango jam because that's what I had, and it was great. I think it would be easy to change it around a bit and still get a nice dinner. Would be very easy to make for a large group.

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Rose from Florida

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2009

Very good. Very easy. Yum!

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LJOY

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Reviewed: Jul. 12, 2009

One of my favorite ways to eat chicken. We broil it or grill it then serve it with rice--yummy!

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TREEMOM

Cooking Level: Expert

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Reviewed: Apr. 15, 2009

Terrible!! I have made this before and used Russian Dressing and it wasnt this bad. The look of the chicken with taste made me think I was eating raw chicken... GROSS! I couldnt even finish the first bite. I threw it all away!

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AS8807

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Reviewed: Mar. 29, 2009

This is wonderful flavor, will be using it again.

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Elaine

Cooking Level: Expert

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Mar. 14, 2009

Great quick recipe. The kids loved it. I used chicken legs and thighs. I have also made in the past with sliced onions instead of soup mix which is also good. Thank you for sharing

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jasmine

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Reviewed: Mar. 11, 2009

This is in my regular recipe rotation; it's delicious and simple. I make my own french dressing, sub a tablespoon of granulated onion and dash of salt for the soup packet, and get the fruitiest apricot preserves. Can't go wrong.

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Laura M.

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Mar. 1, 2009

I really liked this recipe even though the ingredients don't sound very appetizing. My husband thought it was too sweet and didn't really care for it. It only takes a few minutes to put together.

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Lisa in Phoenix

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jan. 27, 2009

I loved this. Easy and delicious. I didn't change a thing.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 21, 2009

Way too sweet! It tasted like jelly-covered chicken. Will not be making this again

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LibraxChik

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 6, 2009

I have been making this recipe for years now, only using chicken wings, everyone raves about them, I usually make them at Christmas time, the only thing different is, I bake them in a 300 decree oven, for about 2 to 3 hours, the sauce gets nice and thick and gooey, and they fall of the bone, I don't like chewy chicken wings, you can serve them either hot or cold, try it you'll love them. Remember watch them and turn them often.

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Roz

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

Every year Rosh Hashana is at my house in the fall. It's the Jewish Newy Year so it's traditional to make sweeter dishes for a "sweet" new year. I get requests for this dish every year from my family. It's very easy, could be a weeknight dinner, so I'm happy to make it for the holidays! It always comes out moist and yummy.

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dosvets

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Baked Apricot Chicken

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