Apricot Chicken

I think this recipe is in every ward cookbook in the world.
1 pkg onion soup mix
1 8oz bottle Russian dressing
10 oz apricot preserves
2.5 lbs boneless chicken (breasts, thighs, tenders – whatever)
Cooked sticky rice (I like the Calrose Botan brand — white bag, red flower)

Preheat oven to 350*. Grease a 9×13 casserole dish. Dump soup mix, dressing, and preserves into dish. Whisk together well. Add chicken (I recommend cutting the breasts into smaller {tender size} pieces). Stir to coat the chicken. Cover with foil. Bake for approximately 25-30 minutes (depending on the size of your chicken pieces). Serve over a bed of sticky (sushi) rice.

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