The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 27, 2005
Super easy, great flavor. I used a whole cut up chicken. Will make this one again. Thanks.
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Living In: Dubuque, Iowa, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 26, 2005
Apricot chicken that isn't too apricoty. The french dressing adds a further dimension to the sauce, really quite good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 12, 2005
What could be easier and taste like you slaved over the sauce? This is excellent! I only use skinless, boneless chicken breasts, usually 6 to 8 of them, and there is plenty of sauce. (one hour at 350 degrees) I use Sweet Honey Catalina dressing instead of the French. We just love this! I usually serve this with fried rice although white is good too! Being a working mom I adore this recipe, even my teens can make this for us! Always line the pan with foil for easy cleanup.
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Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA
Living In: Maryville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 17, 2004
Great recipe, I've been doing a variation of it for decades...my mom thinks she invented the concept! I've always used Russian dressing (if I can find it), and 1 1/2 cup each of dressing and jam per envelope of soup mix. Any chicken parts work great, with or without bones/skin. For variety, add crushed red pepper to taste. My family loves it extra extra hot. ALWAYS A HIT!!! Try it with garlic mashed potatoes and corn. The chicken's sauce is great as a gravy over everything. If you've never tried this, you'll love it for dinner tonight, sooo easy and yummy! Thanks Jeannie!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 24, 2004
A classic at our house. To cut down on calories, can half the sauce ingredients and still tastes great, and has less sodium. Very tasty and easy: works for company but line pan with foil for easy clean up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Aug. 25, 2004
This was fast and easy to make and delicious. I made this for a cooking club that I belong to and it was completely gone when I went back for seconds. Everyone enjoyed it, even the kids. My daughter is a picky eater when it comes to chicken but she sure enjoyed this. The sauce is excellent over rice. A keeper!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 9, 2004
I thought this recipe was okay, but my mother LOVED it. Mom's opinion definitely weighs heavily, so I gave it four stars. Keeping nutrition in mind, I used chicken breasts instead of thighs, fat free french and reduced sugar preserves (the sugar from the dressing was enough to compensate for the preserves while keeping it flavorful). Easy and good enough to make once in awhile, but not worth five stars...
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 8, 2004
We loved this...used boneless chicken breast as this is the only part of chicken my husband will eat and it was great...he said this is a make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 2, 2004
Pretty good, but not great. The onion soup mixed with the french dressing had an aweful smell. It faded once it was baked, but still didn't smell great. I cooked it for 1 hour, but the chicken was undercooked. I ended up having to put it back in the oven for another 15 minutes. I made it with chicken thighs, with the skin, so that could be why it took longer to cook. I may make this again, but maybe try it with boneless skinless chicken breats instead. It was definitely easy to make though, and that was nice.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 20, 2004
This was quite good, but a little sweeter than I like chicken to be. With steamed brown rice to sop up the sweet sauce it is good and we will make it again. It is nice to make on a day when I have a lot of time to let it cook but not a lot of time to fuss with it in the kitchen. The actual "work time" is very quick.
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Home Town: Elk Grove, California, USA
Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 23, 2004
Used Wishbone Russian Dressing and chicken thighs. Great recipe, thanks for sharing!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 20, 2004
Not only is this recipe delicious it's SUPER EASY!!!!! Even my kids loved it! Thanks for the great recipe!
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Home Town: Waco, Texas, USA
Living In: Mill Creek, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 27, 2004
Very yummy and oh so moist! Had this for a dinnerparty. Made a pan of thighs and a pan of breast (with skin) soooo good!-Doubled the recipe. Served it with steamed rice and creamed spinach. Got RAVES from my guests. I will try it again with Russian Dressing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 31, 2003
Very easy and very tasty. We used chicken breasts because we prefer white meat. Nice with wild rice and a salad.
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Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 17, 2003
Finally getting around to rating this wonderful recipe. I was apprehensive because we hated French dressing but had oodles of Apricot preserves. "Aunt Betty's French" and this recipe have now both become household favorites. Very moist, not too sweet and couldn't be simplier. Thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 2, 2003
I have made this recipe for many years using Wishbone Red Russian dressing (not as sweet as french dressing) using chicken thighs. I found the breast meat too dry. This recipe is always requested for "potluck dinners". Yesterday, I did not want to use the oven, so I made it on top of the stove and it was just as good as oven baked. I did the same as if I was going to bake it. Placed the chicken thighs in one layer in a large skillet, added ingredients and simmered for 45 minutes. Excellent!!
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Home Town: Passaic, New Jersey, USA
Living In: Manchester, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 1, 2003
Very very yummy. We make this all the time, it is fast and simple!! We use breasts rather than thighs though, and serve it over rice. I have made this for lots of gatherings and it is always raved about!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Mar. 16, 2003
We loved this recipe! The chicken came out moist and tender with a wonderful fruity tangy flavor. I was worried that it would be too sweet, but it added a subtle earthy richness to the chicken instead.This is a keeper! Thanks Jeanne.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 4, 2002
Bravo!!! So quick, so easy, so goooood!!!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 6, 2002
This recipe is great fast and easy and very tasty.my husband really likes it. He is from South Africa and they use apricot jam with almost everything.
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