Sweet 'n Sour Chicken
Serve this succulent chicken dish for a potluck, then bask in compliments. Everyone will want to know your secret ingredients.
3 to 4 pounds of skinless chicken pieces
1 cup French dressing
10-ounce jar apricot jam
1 envelope dry onion soup mix
1 teaspoon dry mustard
Set the oven for 350 degrees. Grease a deep 9 X 13-inch casserole and fill it with a single layer of chicken pieces. In a medium bowl whisk together dressing, soup mix, jam and mustard until well blended. Spoon over chicken, covering as evenly and thoroughly as possible. Bake, uncovered, for 45-60 minutes or until chicken tests at least 170 degrees.
Cook’s note: another time you might try it with the same proportions but using raspberry balsamic dressing and pineapple jam, or creamy citrus dressing and orange marmalade. The dry onion soup and mustard stay.
See more of Janet Groene’s RV-ready recipes at Camp and RV Cook.