The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 13, 2009
I have used this recipe for years. Same ingredients but different amounts of each. Very good using boneless pork chops. mix ingredients in sauce pan, while it is heating brown chops in electric fry pan, pour heated sauce over chops, simmer til tender.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 13, 2009
We loved this dish. I followed the recipe exactly just cut it down for 3 servings. It was delicious.
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Cooking Level: Intermediate

Home Town: Selden, New York, USA
Living In: Spring Hill, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 13, 2009
I made this for dinner with white rice and it was amazing! My oldest son is a very picky eater and he loved it. I used sugar free products and it was still delicious! Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 13, 2009
I have made this hundreds of times. It is a recipie my mother made when I was a kid. She called it Hawaian Chicken. The only thing that is different is instead of 2 packs of Lipton Onion Soup I used one pack and I cooked chicken breasts with skin and bone in Turkey size Reynolds oven cooking bags for 1 hour. No Basting, no mess and the chicken is so tender and the sauce mmmmm yummy!!! I always thought it was my mom's own crazy mix of ingredients but obviously she found the recipe somewhere. I no longer make it because my hubby does not like it but it is one of my personal favorites!!!
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Cooking Level: Intermediate

Home Town: Miami, Florida, USA
Living In: Chattanooga, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 12, 2009
I have made this recipe for years with the addition of 2 tsp curry powder. It is a family favorite and always met with rave reviews! I do bake it covered with foil until the last 15 minutes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
This recipe is great but even better if you add a can of diced pineapple, coursley chopped fresh tomato (if you love tomatoes) and for more colour, coursley chopped green and red peppers as well as one course chopped onion. Makes for a great one pot meal served over rice.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
This is a great recipe, I've used it for years on chicken wings which are very good but pretty messy! I've always used it with dark Russian dressing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
Must have been hot growing up in the oven h2odancerqt!!
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don

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
I used 1 pkg of onion soup mix as others suggested and added chunk pineapple and used boneless, skinless chicken breast. Turned out good!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
Delicious..but one piece of this chicken uses a third of your daily calories!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
This recipe has been made by my family for about 30 years! We use ONE envelope of onion soup mix. I can't imagine it with two! It's already pretty salty! I also use boneless chicken to save on calories! YUM! Enjoy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
I'VE BEEN MAKING THIS RECIPE IN THE OVEN FOR YEARS NOW. I ALWAYS USE BONELESS CHICKEN AND COOK IT FOR ABOUT 1/2 AN HOUR OR SO. THIS IS ONE OF MY FAMILY'S FAVORITE DISHES, ESP MY HUSBAND! I LIKE THE IDEA OF USING A CROCK POT, WILL TRY THAT NEXT TIME.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
I have been making this recipe for years but I have changed it up myself. I use canned chunky pineapple and omit the onion soup mix. I marinate the night before and it is even better. It is a crowd pleaser and very easy! I also add pineapple juice if I have some along with the Russian salad dressing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
I have used this same recipe for years. It is not bland and it's become a standard for all family members from 2 yrs old to 80! I too use boneless chicken, in fact FROZEN breast filets from Costco. No need to thaw at all. I do only use 1 packet of onion soup mix in my recipe and it covers about 20-25 filets. Double sauce if you use the entire bag of filets. Enjoy!
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Cooking Level: Expert

Home Town: Studio City, California, USA
Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
I've been doing this for years, and have also used it for turkey breasts, in the slow cooker! Sometimes I add pineapple tidbits, green/red/yellow peppers & celery to the sauce. Have also used the "Light" version of the dressing, & it came out great
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
I can't believe I discovered this recipe on this site. I've been enjoying this delicious chicken dish for over 50 years. My mother made it often. The sauce will thicken nicely if baked at least part of the time uncovered. Great family dish and good enough for guests! This is a winner!
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Cooking Level: Expert

Home Town: Mentor, Ohio, USA
Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
This is a variation of a recipe I make all the time. When I make it I use 8 oz of Catalina style dressing, a can of whole cranberry sauce and an envelope of onion soup mix for the sauce. I usually make chicken cutlets so we don't have to struggle with bones, which can be messy in a dish like this. Everyone I have ever made it for just loves it. To Tayl5286 I'd say two things: -Use an entire evelope of onion soup mix. You'll get far more flavor. -While this is a "wet" not "creamy" sauce, I know from baking experience that some brands of jams and preserves have less substance than others. Try using different brands until you find one that melts down to a consistency that you like. This is a quick, great family meal that makes a nice enough presetation for company. I've even served it at a buffet dinner by cutting the chicken into bite size pieces before I cook it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
I've been making this recipe for years. To get the best tasting sauce you need to use Dark (red) Russian Dressing. Can be hard to find, I usually find it in smaller grocery stores. I use 1 small bottle dark Red Russian Dressing, 2 envelopes onion soup mix, i jar 18oz apricot preserves and any combination of chicken pieces. Pour over chicken, cover with foil, bake 45 min, uncover baste and bake 15 min. This is a huge hit in my family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
I have made a version of this recipe for many years and it has become a family favourite.To cut down on salt I use fresh finely chopped onion instead of the soup mix. I have always used chicken breasts and so do not need to cook it as long as chicken with the bone. It has always turned out moist and tender - we serve it on rice with a salad on the side for a complete meal - yummy and easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.34 star rating.
Reviewed: Sep. 11, 2009
I have also been making this for years and have yet to have it glaze the chicken. It is a good flavor and good over rice and easy so I guess that outweighs not having the glaze on the chicken. Any suggestions anyone?
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Home Town: Woodland, Washington, USA

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