Apricot Chicken
rec.food.cooking/Cynthia Sanoy

We sometimes make this when company drops in unexpected. Quick, easy and well-liked. I don't know where the recipe originated. My mother has been making this for years and was given the recipe. I've also seen this in many home-town produced cookbooks (the kind that church women's auxilliary groups create for fundraisers) all over Canada and the USA (my aunt is a cookbook collector and we've found the recipe in at least fifty of her close to 1000 cookbooks)

1 bottle Kraft Russian Salad dressing (Catalina will do in a pinch)
1 (10 ounce) can apricot halves in syrup
1 pouch of dry onion soup mix

Whirr the above in a blender. Pour over chicken pieces (white meat or dark, doesn't matter because it all comes out very tender) such that all pieces are covered in sauce. Bake until chicken is tender, 40 minute to an hour depending on the amount of chicken. Serve over rice.