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nameApricot Chicken Casserole
descriptionSweet and savory come together in one casserole dish.
urlhttps://12tomatoes.com/apricot-chicken-casserole
inLanguageen-US
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Ingredients
  • 3-4 boneless, skinless chicken breasts, halved
  • 2 tablespoons Dijon mustard
  • 1 cup apricot preserves
  • 1 cup homemade Catalina salad dressing
  • 1 (2 oz) package dry onion soup mix
  • 1 cup crispy fried onions
  • Homemade Catalina dressing:
  • ¼ cup ketchup
  • ¼ cup granulated sugar
  • ¼ cup red wine vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon Worcestershire sauce
  • ½ cup canola or a flavorless oil
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper
Preparation
  1. Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray. Set aside.
  2. Whisk ketchup, sugar, vinegar, paprika, garlic powder, Worcestershire, Dijon mustard, salt, and pepper together in a bowl. Slowly add in canola oil, whisking constantly to combine. Add more salt and pepper to taste.
  3. Whisk in dried onion soup mix.
  4. Add apricot preserves to dressing and whisk again to combine.
  5. Place chicken breasts into the casserole dish and cover with apricot-Catalina mixture. Bake for 40 minutes or until chicken is cooked through.
  6. Remove from oven and garnish with crispy fried onions to serve.
Sweet and savory come together in one casserole dish.
Course:

Recipe adapted from Favorite Family Recipes.

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Apricot Chicken Casserole

Apricot Chicken Casserole

4.6 from 19 votes
Servings: Serves 6
Author: Sarah Cool
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 3-4 boneless, skinless chicken breasts, halved
  • 2 tablespoons Dijon mustard
  • 1 cup apricot preserves
  • 1 cup homemade Catalina salad dressing
  • 1 (2 oz) package dry onion soup mix
  • 1 cup crispy fried onions
  • Homemade Catalina dressing:
  • ¼ cup ketchup
  • ¼ cup granulated sugar
  • ¼ cup red wine vinegar
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon Worcestershire sauce
  • ½ cup canola or a flavorless oil
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh cracked black pepper

Preparation

  1. Preheat oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray. Set aside.
  2. Whisk ketchup, sugar, vinegar, paprika, garlic powder, Worcestershire, Dijon mustard, salt, and pepper together in a bowl. Slowly add in canola oil, whisking constantly to combine. Add more salt and pepper to taste.
  3. Whisk in dried onion soup mix.
  4. Add apricot preserves to dressing and whisk again to combine.
  5. Place chicken breasts into the casserole dish and cover with apricot-Catalina mixture. Bake for 40 minutes or until chicken is cooked through.
  6. Remove from oven and garnish with crispy fried onions to serve.