Festival Chicken Recipe - Allrecipes.com
Festival Chicken Recipe
  • READY IN hrs

Festival Chicken

Recipe by  

"This is great on pork tenderloin or ribs. If you wish, the chicken can be partially cooked in the microwave. Serve with a green salad or baked potato, if desired. This is also good at room temperature, but you will ned lots of napkins! Sweet and savory, but not too spicy for kids."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 5 mins

    1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. Place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.
  3. Bake at 350 degrees F (175 degrees C) for 1/2 hour.
  4. Brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees F (120 degrees C) and bake for another 1/2 hour. Brush with remaining glaze mixture just before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 09, 2007

I have used this recipe for years. One of my favorite ways is to use orange marmalade instead of apricot preserves. I add green and red peppers cut in strips and a can of chunk pineapple. Pour over chicken or pork in bake. I serve this over seasoned white rice.

Most Helpful Critical Review
Sep 14, 2010

Not so good.


30 Ratings

Jul 28, 2005

Different and Delicious! I made this with boneless, skinless chicken breasts and served over white rice. Thanks for the post :)

May 29, 2010

Very moist and mildly sweet chicken. I will make it again. I marinated it over night in the sauce and made extra sauce to pour over the chicken. I used a russian dressing from this site, which was excellent. I'd suggest adding garlic and onions. Must try chicken.

Dec 15, 2003

Hubby LOVED IT, and i liked it a lot better than with cranberry sauce. i only used half a packet onion soup, 1/2 cup apricot/pinnapple preserves, and 1/2 cup russian dressing with 2 huge bone in chicken legs and thighs

May 19, 2009

I've been making this dish for over 20 years! It's always great although now I make my own catalina-style salad dressing and onion soup mix. 1 cup apricot preserves is about a 10-ounce jar...but if you use 12 ounces, that's OK too! Although I prefer to bake this in the oven, the crockpot works well especially if you use very lean skinless, boneless thighs.

Jun 22, 2003

This is a great glaze. I cooked the meat on the grill and I've made it twice. Once with chicken and once with pork. I loved it as a glaze on Pork.My husband is diabetic so I used sugar free apricot jam and it was still great! My 3 year old ate every bit of meat on her plate.

Aug 12, 2010

AMAZING i made it the my grandma did and loved it the only time my grampa actually said, "YUMMY"


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  • Calories
  • 1191 kcal
  • 60%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 340 mg
  • 114%
  • Fat
  • 75.8 g
  • 117%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 85.6 g
  • 171%
  • Sodium
  • 990 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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