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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Reviewer:

TedE

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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Reviewer:

patty423

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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Reviewer:

curlygirl

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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Reviewer:

PAB1938

Home Town: Woodland, Washington, USA

Reviewed: Sep. 11, 2009

I have been making this same dish for years, too. Everyone loves it. One slight difference that I do is that I mix the dressing, preserves and soup in a poy and heat to boiling. I let the mixture cool to room temperature, then add the chicken and let it marinate in the refrigerator overnight. Everything comes out nice and tender.

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Reviewer:

wlamonaca

Reviewed: Sep. 11, 2009

I have been making this recipe for years. The family loves it. It surely is a winner. It also goes by the name Delicious Chicken.

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Reviewer:

BORINSH

Reviewed: Sep. 11, 2009

Great recipe! And is there room for a chuckle? I think it's amazing that h2odancerqt spent her childhood growing up in the oven (if I read her comment correctly).

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Reviewer:

Capt.Quent

Cooking Level: Intermediate

Home Town: Sidney, Iowa, USA

Living In: Raleigh, North Carolina, USA

Reviewed: Sep. 11, 2009

I have been making this recipe for almost 50 years. 2 boxes of onion soup mix is way too much. Bake uncovered if the sauce is too thin, or just thicken the sauce with a slurry (flour or cornstarch). My family loved the extra sauce over rice or noodles. I only use thighs because breast meat is too dry. I also make extra to freeze for another day. My DH and children (when they lived at home) liked this dish better the second time around.

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Reviewer:

ZIPORAHS

Cooking Level: Expert

Home Town: Passaic, New Jersey, USA

Living In: Manchester, New Jersey, USA

Reviewed: Aug. 4, 2009

my mom made this recipe every week when i was growing up in the oven. the chicken was always too dry- I tried it in a slow cooker and it came out MUCH better. if you still want to bake the chicken I recommend putting foil over the pan for all but the last 2 minutes. this will help keep the moisture in.

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Reviewer:

h2odancerqt

Reviewed: Apr. 25, 2009

I totally agree with another viewer...this recipe is way too bland. There are 5 of us and no one liked this dish. Perhaps if you tweaked the recipe a bit it would taste better. I don't plan to make it again to try though. Very disappointing, I was really looking forward to a great tasting dish.

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2 users found this review helpful