Apricot chicken is one of the favorites in the Frame and Hall households, and it is a dozen of my friends favorites too. It is extremely easy, quick, and so good! (+leftovers taste just as good!)
When we moved to Fillmore, Utah at the end of my 8th grade year there was a giant tree in the backyard that honestly kind of looked dead… But apparently it was a giant apricot tree that put forth fruit like every five years. Lucky us – It was one of those years! I think we made about 50 batches of jam that summer, but looking back I’m pretty sure we made like 1,000.
Having so much jam, we had to get a little creative. So my mom got this recipe from a lady at our church, and I will forever be grateful.
Ingredients
3 chicken breasts, cut into bite size pieces
8 oz of California or Catalina dressing
1 cup apricot jam
1 pkg. dry onion soup mix
1 can tomato soup or diced tomatoes
Directions
Preheat oven to 350F. Stir all ingredients together in 9×9 (or similar) size pan. Bake uncovered for 60 minutes. Serve over rice.
+ Some advice from when I have made it
I use 3 pretty giant chicken breast when I make this, because there is so much sauce, and I like to
have leftovers after.
I use the seasoned diced tomatoes when I make it.
When I make the rice, I just make as much as we’ll eat that night because I don’t like leftover rice.
Get your hands on some apricot jam and try it out! I promise you will not regret it. 🙂
A dear friend of mine made a version of this recipe for me and my family. I don't remember why, maybe I wasn't feeling well. We devoured it! It was so good!
It's probably because we were so sick of apricot jam and needed something else to do with it! haha It is the best dinner ever.