Festival Chicken

Festival Chicken

22

"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

1 h 15 m servings 1191 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 1191 kcal
  • 60%
  • Fat:
  • 75.8 g
  • 117%
  • Carbs:
  • 38.9g
  • 13%
  • Protein:
  • 85.6 g
  • 171%
  • Cholesterol:
  • 340 mg
  • 114%
  • Sodium:
  • 990 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

22
  1. 30 Ratings

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Most helpful positive review

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 o...

Most helpful critical review

Not so good.

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 o...

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

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, whic...

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 i...

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...b...

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 apri...

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

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

Not so good.