Recipe: Baked Chicken (using onion soup mix and salad dressing) (4)

TASTY BAKED CHICKEN
(using chicken pieces and Catalina dressing)

1 (3 lb.) broiler fryer chicken, cut up
1/2 cup apricot preserves
1/2 cup Catalina salad dressing
1/2 (1.25 oz.) pkg. dried golden onion soup mix

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan.

Rinse the chicken and pat dry with paper towels. Place the chicken with the skin side up in pan.

Mix remaining ingredients in a small bowl. Spoon over the chicken.

Bake uncovered for 1 hour and 15 minutes or until chicken is done.

---

SWEET AND SOUR CHICKEN
(using chicken pieces and Russian dressing)

1 (10 oz.) jar apricot preserves (or orange marmalade)
1 (8 oz.) bottle Russian salad dressing
1/4 cup corn oil (optional)
1 envelope dry onion soup mix
1 tsp. salt (optional)
3 lbs. chicken cut into serving pieces

Combine all ingredients except chicken. Mix until thoroughly blended.

Place chicken in a single layer in shallow baking pan. Pour preserve mixture over chicken.

Bake for 1 hour or until done at 350 degrees F. Baste occasionally with pan drippings.

Serve hot with plain rice and sauce from the drippings.

---

HAWAIIAN CHICKEN
(using chicken breasts, pineapple jam and apricot jam)

5 chicken breasts
1/2 cup Russian salad dressing
1/2 cup apricot jam
1/2 cup pineapple jam
1/2 envelope dry onion soup mix

Place chicken in a single layer in a shallow pan, sprinkle with salt.

Combine salad dressing, dry soup mix and jam. Pour over chicken.

Cover with foil and bake at 350 degrees for 1 hour or until done. Remove foil and bake 15 minutes or until nicely browned.

---

COMPANY BAKED CHICKEN
(using chicken pieces and cranberry sauce)

12 to 15 serving pieces chicken
1 (16 oz.) can jellied cranberry sauce
1 (8 oz.) bottle Russian lite salad dressing (or French dressing)
1 envelope onion soup mix

Arrange chicken in a 9x13 pan.

Mix next three ingredients together thoroughly. Pour over pieces of chicken.

Cover loosely and bake at 400 degrees F for 50-60 minutes or until done. Uncover for last half of baking time.

Yield 6-8 servings

---

Hi Ethel,

There are many variations of this recipe. I hope one of these is the recipe you're looking for.

Happy Cooking!

Betsy