*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*
2 lbs boneless skinless chicken breast
1 (1.25 oz) envelope onion soup mix
1 cup pineapple apricot jam
1 cup Russian salad dressing
Cut chicken into strips. Arrange chicken in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine onion soup, jam and dressing. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 6 servings.
To serve: Thaw. Heat until hot and bubbly. Serve with rice.
This recipe may be frozen prior to baking. Bake chicken 20 minutes and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze.
To serve: Thaw. Bake uncovered at 350 for 45 minutes.
*we added 3 lbs of chicken with this recipe - just like the Cranberry Chicken. We didn't double the sauce mix and there was plenty (Chris wasn't home tonight so we had leftovers, just enough for one person).
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