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Tuesday, March 31, 2015

Sweet and Snappy Says Dinner is Served

Janet Groene’s
Apricot Walnut Chicken Bake    This sweet, snappy chicken one-dish meal is just right for baking in a disposable pan. Ingredients? You aren’t seeing double. You need a total of ½ cup walnuts to add at different times. Complete the menu with a side salad and keep dessert on the light side.

6-ounce package long grain and wild rice mix
1/4 cup broken walnuts
2 tablespoons golden raisins
8 dried apricot halves, snipped into small pieces
12-ounce can apricot nectar
4 to 6 skinless chicken thighs
1/4 cup broken walnuts

    Set the oven for 350 degrees. Spray the pan with nonstick spray and put in the dry wild rice mix with its flavor packet, the raisins, apricots and the first 1/4 cup of nuts. Stir. Add water to nectar to make two cups liquid and pour over casserole. Stir again. Arrange chicken on top and cover with foil. Bake 30 minutes, then uncover and bake 10 minutes more or until rice is tender and chicken tests 175 degrees for doneness. Sprinkle with remaining walnuts and serve. Serves 4 to 6. 

    See more of Janet Groene’s RV-ready recipes at What percent of the time do you use your microwave-convection oven in microwave mode, what percent in convection mode? Do you ever use both modes in cooking the same dish? Email me at


1 comment:

Edie said...

Like the healthy ingredients in this recipe and its simple prep. Will definitely try it.

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