Reviewed: Mar. 9, 2011

This was tasty. I used thighs instead of a whole chicken since that is what I had on hand. I only used 1/2 a pack of the onion soup mix and kind of wished I would have just left it out. Threw the flavor off for me, but I really enjoyed the dressing with the preserves in it. Will probably make this again minus the onion soup mix. Maybe just some thin sliced onions would be better. Thanks for the recipe!

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8 users found this review helpful

Reviewer:

rae

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Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

Reviewed: Jan. 10, 2011

Love this recipe and I had lost my original! Always a great stand by for unexpected guests!

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13 users found this review helpful

Reviewer:

carmelcorn lady

Cooking Level: Intermediate

Living In: Mclean, Virginia, USA

Reviewed: Sep. 12, 2010

I have made this recipe twice...LOVE IT!! Easy, delicious and simple. My 6 and 4 year old boys love it too.

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14 users found this review helpful

Reviewer:

BBBDRE

Reviewed: Sep. 10, 2010

Not so good.

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15 users found this review helpful

Reviewer:

Nancy Ketchum

Reviewed: 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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15 users found this review helpful

Reviewer:

MonkeyGotFoof

Cooking Level: Expert

Reviewed: May 17, 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.

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17 users found this review helpful

Reviewer:

ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

Reviewed: Feb. 24, 2008

We used the glaze on a 3.5lb boneless pork loin roast. I baked the roast at 325 for 1 1/2 hours, basted, then baked until it reached 160 degrees. I let it rest for 10 minutes. Delicious! Thank you!

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13 users found this review helpful

Reviewer:

2obies

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: Simi Valley, California, USA

Reviewed: Jan. 29, 2008

This could not be easier! I used 3 b/s chicken breasts instead. I used a whole jar of the jelly (6oz), and baked it at 350 for 45 minutes. Great with rice (making it this way you end up with a bunch of sauce :) Thanks for the recipe.

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14 users found this review helpful

Reviewer:

TINK75

Cooking Level: Intermediate

Home Town: Warren, Michigan, USA

Living In: Maumee, Ohio, USA

Reviewed: Nov. 8, 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.

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20 users found this review helpful

Reviewer:

renabean

Reviewed: Feb. 25, 2006

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.

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22 users found this review helpful