Wednesday, March 16, 2011

Julie's Chicken ***

I've made this at least a zillion times now, and it's always a winner.  I keep trying to change it up each time, to make it work even better for us.  Last time, I used shredded zucchini in it, which we loved.  This time, I was out of zucchini, so I used about half a bag of the coleslaw mix (shredded cabbage and carrots).  Couldn't tell at all after it all cooked down, and my kids ate every bite.  :)  I always, always, always make this in the crockpot.  I have actually never even attempted it in any other way.  That just works for us.  I double the sauce and throw everything in the crock for about 5 hours.  Today, I had forgotten to thaw out my chicken, so I threw them in frozen and just cooked it an extra hour.  It was actually even better than usual!  Starting the chicken from frozen kept it even more moist.  After it's done cooking, I add about 6 cups of cooked rice and shred the chicken.  I kid you not when I say that my 7-year-old (who has been complaining about nearly all meals lately) actually licked his bowl!  It was awesome!

(heath ~ BabyCenter)

4 boneless chicken breasts
1 pkg Lipton Onion Soup Mix
1 sm. bottle of Wishbone Russian Salad dressing (must be that brand of dressing)
1 jar apricot preserves

Heat oven to 425*.
Place chicken in baking dish.
In a med. bowl, mix together dry soup mix; salad dressing and preserves.
Pour over chicken and bake for 40 minutes.
* Amy’s notes: I double the sauce mixture, use 1 package of thawed (or frozen) b/s chicken breasts, add about 1-1/2 cups of shredded zucchini or cabbage, and cook in the crockpot for 5-6 hours (add an extra hour if breasts are frozen). I then shred the chicken, cook 3 cups of rice (6 servings), and mix it all together.

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