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Apricot Chicken I

Apricot Chicken I

"Tangy, fruity chicken made in just 3 easy steps! It's great served with rice."
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1 h 30 m servings 456 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 13.8 g
  • 21%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 1134 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
  3. Cover dish and bake for 1 hour in preheated oven.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 370
  1. 454 Ratings

Most helpful positive review

Very yummy and extraordinarily easy to make! I used Catalina, which added zing, and used No Sugar Added apricot preserves--tasted more natural that way. My husband gobbled it up! Great for a ...

Most helpful critical review

I should have listened to the review that said this was awful! One of the worst things I’ve made from this site so far. It had a really funny taste and was pretty much inedible. That apricot and...

Most helpful
Most positive
Least positive

Very yummy and extraordinarily easy to make! I used Catalina, which added zing, and used No Sugar Added apricot preserves--tasted more natural that way. My husband gobbled it up! Great for a ...

I have been making this recipe for years but with a twist. I pound the chicken till it is very thin. Make stuffing (I use stove-top). Put a spoon fool of stuffing on top of the chicken and roll ...

I have been making this recipe since the early 1970's. It's a family favorite and I often make it with whole chicken cut into eighths or just boneless, skinless chicken thighs for pot luck dinn...

In an effort to cut some of the sugar and based on another reviewers suggestion, I used fat free Catalina dressing and Smuckers reduced sugar apricot jam and it was still to sweet for my taste. ...

I tried this because of the high marks from reviewers, & was not disappointed- and my somewhat picky husband loved it; however, it is virtually impossible to find Russian dressing & I did not wa...

Wow! This is SO good! I first made this for my husband and mother-in-law, and was a little anxious to see how it turned out. I was not disappointed! Both my husband and mother-in-law love...

This is an easy and delicious recipe! It is wonderful with apricot preserves; however, I have also made it with raspberry preserves, and I think I actually prefer the raspberry. Both my husban...

This is such great recipe. "What tender chicken!" everyone moaned -- with full mouths. So I made this "as written" the first couple of times and served it over brown rice. Always one to experi...

The recipe came out very good. I used frozen chicken breasts (did not defrost and cooked for about an hour), a "natural" onion soup mix, and spicy french dressing,and about half a large jar of a...

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