Catalina Chicken

I came across a recipe amongst some old recipe cards that I have collected along the years. The recipe called for a 3 pound chicken cut up, an 8 ounce bottle of creamy Russian dressing, an 8 ounce jar of apricot jam and an envelope of dry onion soup mix. I could not find the Russian dressing, so I decided to try out this recipe instead. It tasted great, but next time I would use boneless-skinless breasts and thighs in order to keep the some of the fat out of the dish.

Catalina Chicken

3 to 3 1/2 lb. chicken, cut up

1 (16 oz) bottle Catalina dressing

1 envelope dry onion soup mix

Place dressing and soup mix in large resealable plastic bag and mix. Add chicken to coat, place into a 9x13 baking dish. Bake in a preheated 350 degree oven for 1 hour and 15 minutes, basting the chicken with the sauce a couple of times.