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.
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
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. 🙂