Russian Chicken
  • 3 1/2 lbs. Chicken parts
  • 2/3 Cup Apricot preserves
  • 16 oz. Russian, Sweet French, or Catalina dressing
  • 2 envelopes Dry onion soup mix (opt.)
  • Serving Day: 16 oz. Pineapple chunks
  1. Place chicken parts in a labeled freezer container or one-gallon bag.
  2. Mix remaining ingredients and pour over chicken parts.
  3. Remove excess air, seal and freeze.
  4. To serve:
  5. Thaw container of chicken and sauce.
  6. Place the chicken parts in a sprayed 9 x 13” baking pan.
  7. Pour the sauce over the chicken.
  8. Drain pineapple chunks and sprinkle them over the chicken parts.
  9. Bake uncovered at 350 degrees for an hour.
A quick and easy dinner made from just a few ingredients. Directions are for freezing ahead of time.