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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • Wash the chicken, pat dry and arrange in a 9 x 13 inch baking dish.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

820 calories; 46.6 g total fat; 170 mg cholesterol; 1423 mg sodium. 57.1 g carbohydrates; 43.6 g protein; Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/25/2007
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 sugar in the recipe and cuts out a lot of calories and fat that is in the Russian dressing. I think it tastes better too. Read More
(110)

Most helpful critical review

Rating: 1 stars
01/16/2004
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 don't know. I do know this is not a fix again for our family. Read More
(40)
85 Ratings
  • 5 star values: 48
  • 4 star values: 27
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 5
Rating: 5 stars
10/25/2007
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 sugar in the recipe and cuts out a lot of calories and fat that is in the Russian dressing. I think it tastes better too. Read More
(110)
Rating: 5 stars
10/25/2007
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 sugar in the recipe and cuts out a lot of calories and fat that is in the Russian dressing. I think it tastes better too. Read More
(110)
Rating: 5 stars
07/31/2004
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. Read More
(89)
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Rating: 5 stars
09/02/2008
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. I will add this to my favorites! Read More
(56)
Rating: 4 stars
10/17/2007
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! Read More
(49)
Rating: 1 stars
01/16/2004
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 don't know. I do know this is not a fix again for our family. Read More
(40)
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Rating: 3 stars
08/04/2009
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 minutes. this will help keep the moisture in. Read More
(36)
Rating: 3 stars
02/09/2009
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. Read More
(26)
Rating: 5 stars
03/25/2009
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. Read More
(25)
Rating: 5 stars
12/05/2006
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! Read More
(14)