Festival Chicken

Rating: 4.68 stars
34 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

This is great on pork tenderloin or ribs. If you wish, the chicken can be partially cooked in the microwave. Serve with a green salad or baked potato, if desired. This is also good at room temperature, but you will ned lots of napkins! Sweet and savory, but not too spicy for kids.

By marte

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Recipe Summary

prep:
10 mins
cook:
1 hr 5 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a medium bowl combine the preserves, salad dressing and soup mix; stir together until well mixed and set aside. Place chicken pieces skin side down in two lightly greased 9x13 inch baking dishes.

  • Bake at 350 degrees F (175 degrees C) for 1/2 hour.

  • Brush the skin side of the chicken pieces with the glaze mixture (you will use about 1/2 of the mixture) and return to oven; reduce temperature to 250 degrees F (120 degrees C) and bake for another 1/2 hour. Brush with remaining glaze mixture just before serving.

Nutrition Facts

Per Serving:
1191 calories; protein 85.6g; carbohydrates 38.9g; fat 75.8g; cholesterol 340.5mg; sodium 989.6mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

renabean
Rating: 5 stars
11/09/2007
I have used this recipe for years. One of my favorite ways is to use orange marmalade instead of apricot preserves. I add green and red peppers cut in strips and a can of chunk pineapple. Pour over chicken or pork in bake. I serve this over seasoned white rice. Read More
Helpful
(29)

Most helpful critical review

Nancy Ketchum
Rating: 3 stars
09/14/2010
Not so good. Read More
Helpful
(16)
34 Ratings
  • 5 star values: 26
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
renabean
Rating: 5 stars
11/09/2007
I have used this recipe for years. One of my favorite ways is to use orange marmalade instead of apricot preserves. I add green and red peppers cut in strips and a can of chunk pineapple. Pour over chicken or pork in bake. I serve this over seasoned white rice. Read More
Helpful
(29)
Butterfly Flutterby
Rating: 5 stars
07/28/2005
Different and Delicious! I made this with boneless, skinless chicken breasts and served over white rice. Thanks for the post :) Read More
Helpful
(26)
AJ Flores
Rating: 5 stars
12/15/2003
Hubby LOVED IT and i liked it a lot better than with cranberry sauce. i only used half a packet onion soup 1/2 cup apricot/pinnapple preserves and 1/2 cup russian dressing with 2 huge bone in chicken legs and thighs Read More
Helpful
(23)
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marljong
Rating: 4 stars
05/29/2010
Very moist and mildly sweet chicken. I will make it again. I marinated it over night in the sauce and made extra sauce to pour over the chicken. I used a russian dressing from this site which was excellent. I'd suggest adding garlic and onions. Must try chicken. Read More
Helpful
(23)
ZAKKIE
Rating: 5 stars
05/19/2009
I've been making this dish for over 20 years! It's always great although now I make my own catalina-style salad dressing and onion soup mix. 1 cup apricot preserves is about a 10-ounce jar...but if you use 12 ounces, that's OK too! Although I prefer to bake this in the oven, the crockpot works well especially if you use very lean skinless, boneless thighs. Read More
Helpful
(21)
THEMCVAYS
Rating: 5 stars
06/23/2003
This is a great glaze. I cooked the meat on the grill and I've made it twice. Once with chicken and once with pork. I loved it as a glaze on Pork.My husband is diabetic so I used sugar free apricot jam and it was still great! My 3 year old ate every bit of meat on her plate. Read More
Helpful
(21)
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MonkeyGotFoof
Rating: 5 stars
08/12/2010
AMAZING i made it the my grandma did and loved it the only time my grampa actually said "YUMMY" Read More
Helpful
(18)
2obies
Rating: 5 stars
02/24/2008
We used the glaze on a 3.5lb boneless pork loin roast. I baked the roast at 325 for 1 1/2 hours, basted, then baked until it reached 160 degrees. I let it rest for 10 minutes. Delicious! Thank you! Read More
Helpful
(18)
BBBDRE
Rating: 4 stars
09/13/2010
I have made this recipe twice...LOVE IT!! Easy delicious and simple. My 6 and 4 year old boys love it too. Read More
Helpful
(16)
Nancy Ketchum
Rating: 3 stars
09/14/2010
Not so good. Read More
Helpful
(16)
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