Recipe By Anonymous
Published Apr 23rd
Prep 15m Cook 45m Additional - Ready In 1h
Servings 6 servings Calories 820.3

This dish is easy, tangy and terrific. The sweet and sour tastes come with a twist, using fruit preserves instead of the usual fare. Great served with rice.

Recipe Ingredients

  • 1 (3 pound) whole chicken, cut into pieces
  • 1 (10 fluid ounce) bottle Russian-style salad dressing
  • 1 cup apricot preserves
  • 2 (1 ounce) packages dry onion soup mix

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.
  3. 3 Mix Russian dressing, preserves and soup mix together in a bowl and spoon the mixture over the chicken pieces. Bake in preheated oven for 45 to 60 minutes, occasionally spooning the sauce over the chicken.

Nutrition Facts

  • Calories 820.3
  • Carbohydrate 57.1 g
  • Cholesterol 170.3 mg
  • Fat 46.6 g
  • Fiber 1.6 g
  • Protein 43.6 g
  • Saturated Fat 11.7 g
  • Sodium 1422.7 mg
  • Sugar 44.5 g


  1. 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 - Read more ...
  2. I have made this many times, usually with boneless breasts and just 1 packet of onion soup mix. Recently tried substituting can of cranberry sauce for apricot preserves tastes even better.
  3. This is okay especially for kids. You can toss in pineapple chunks too. For adults a little bit of crushed red pepper flakes makes it less bland and similar to a dish at PF Chang's. Easy to keep ingredients in the pantry. Serve over rice.
  4. I prepared this for a group and it was just wonderful! I cooked the chicken overnight in the crock pot then put it all together the next morning. I only used one soup envelope and one cup of pineapple preserves along with two small bottles of the Russian dressing. It made the most wonderful glaze. - Read more ...
  5. This is a great recipe. My husband loves it. I made a few changes to make it a little heathier. Instead of Russian dressing I used a raspberry vinegerette preferably one with splenda. I also use a entire jar of apricot preserves also the sugar free variety with Splenda. This helps lower the amount of - Read more ...
  6. I grew up on a similar rendition of this recipe and it's one of my kids favorites today. I use boneless breasts and mix 1 package dry onion soup, 1 bottle russian dressing, 1 jar apricot preserves and 1 jar pineapple preserves. I use 6 - 8 chicken breasts, too. Yummy!
  7. I used this recipe to prepare a great quick supper. Instead of russian dressing I used French dressing. I served it with some orzo and it was a smashing success- with my husband, at least!
  8. I make this recipe all of the time, but I only use one envelope of Lipton Onion Soup Mix and I use boneless chicken breasts. I have grown up on this recipe since I was a little girl. I love the sauce over my chicken and my rice. My whole family loves it, too.
  9. This was horrible. The taste was extremely bland. The sauce became too thin during cooking.The presentation was very poor. I would not use as much Russian dressing more apricot preserves and double the dry onion soup mix. Also I would probably throw in garlic onions and some curry/ginger and maybe some soy sauce. I really - Read more ...

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