Go Back
–+ servings
Apricot Chicken Casserole on plate with rice and broccoli.
Print

Apricot Chicken Recipe

5 minutes of prep and the oven does the work for this easy recipe.
Course Lunch or Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 675kcal
Author Deb Clark

Ingredients

  • 4 chicken breasts boneless, skinless - split in half
  • 1 cup apricot preserves
  • 1 cup Russian salad dressing
  • 2 tablespoons Dijon mustard
  • 2 ounces dried onion soup mix (that's one packet of the mix)
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup fried onions

Instructions

  • Preheat oven to 375 degrees. Spray baking dish with non stick cooking spray, set aside.
  • Season the chicken with salt and pepper. Place chicken in casserole dish.
  • In a medium mixing bowl, combine the salad dressing, mustard, apricot jam and onion soup mix. Whisk together until combined.
  • Spoon the sweet savory sauce over the chicken, turning to coat. Top with crispy fried onions.
  • Bake uncovered for 45 minutes or until chicken reaches an internal temperature of 165 degrees. Serve basted with any leftover or extra sauce, YUM!

Nutrition

Calories: 675kcal | Carbohydrates: 69g | Protein: 50g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 2628mg | Potassium: 997mg | Fiber: 1g | Sugar: 43g | Vitamin A: 197IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 1mg