Russian Chicken
INGREDIENTS
- 3 1/2 lbs. Chicken parts
- 2/3 Cup Apricot preserves
- 16 oz. Russian, Sweet French, or Catalina dressing
- 2 envelopes Dry onion soup mix (opt.)
- Serving Day: 16 oz. Pineapple chunks
DIRECTIONS
- Place chicken parts in a labeled freezer container or one-gallon bag.
- Mix remaining ingredients and pour over chicken parts.
- Remove excess air, seal and freeze.
- To serve:
- Thaw container of chicken and sauce.
- Place the chicken parts in a sprayed 9 x 13” baking pan.
- Pour the sauce over the chicken.
- Drain pineapple chunks and sprinkle them over the chicken parts.
- Bake uncovered at 350 degrees for an hour.