We have one recipe that we make on repeat the vast majority of Sundays.

I don’t have any fancy pictures of it, and I’m sure it’s not the most healthy thing on the planet, but I’ve had a lot of requests to share it lately so here goes.

You ready?  It’s pretty complicated…HA!

All you do is mix these up in a bowl:

1 c. apricot jam or preserves
1 c. french dressing
1 pkg. Lipton onion soup mix

Arrange frozen chicken breasts (8-10 of them or double that if you’re using tenderloins like I have in the picture above) in a 9×13 pan, and pour that mixture right over the top.

Bake at 350, uncovered, for an hour (a little less if you’re using the smaller tenderloins).

Serve over rice.

Extra good with Simple SaladStrawberry Spinach Salad, or Thanksgiving Salad as a side salad (just omit the chicken from that last one if you’re making it with this).  And usually my girls whip up flat bread too.