I am always looking to save time in the kitchen, frankly which mother isn’t. The struggle with making a well-balanced meal that is going to please all the mouths in my house can be a daunting task.
Meal time is a major struggle, it is a constant battle with my boys to try to get them to finish a meal. As soon as the plates hit the table I am met with “I am not eating that!” or “How many bites do I have to eat?”. Chicken and rice are one of my go-to meals as I know my kids will eat with not many complaints, but shake and bake chicken starts to get boring after a while.
This week I am sharing one of my favorite meals that we used to have in our house growing up. It was not one that was made often due to the fact that you use an entire bottle of jam and dressing, so it would be a pretty costly meal. Being the frugal girl I am by watching sales and adding coupons to my savings I am able to pull this meal off for not too high of an out of pocket cost.
I took a risk and made this quick and easy meal this week and much to my delight my boys gobbled it down without a fight.
- 4-5 boneless and skinless chicken breasts
- 1 jar of apricot jam
- 1 bottle of Catalina salad dressing
- 1 package of onion soup mix
Preheat oven to 425 degrees.
Spray 9×13 glass pan with cooking spray.
Place chicken into 9×13 glass pan.
In a bowl mix jam, dressing and onion soup mix.
Pour mixture over top of chicken making sure to cover completely.
Place in oven and bake for 30 -45 minutes.
Remove from the oven and serve over rice with vegetables of your choice.
Prep Time: 5 minutes