How to Make Apricot Chicken with Russian Salad Dressing | 50 Yr Recipe

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often more affordable and remain juicy.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used in place of butter.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs are more accessible and have a longer shelf life.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be made easily.

Sprinkle garlic seasoning over chicken breasts.

Take half of a 500 gram jar of Russian dressing and pour it into a bowl.

Add one packet of Lipton onion soup mix into the bowl with the dressing.

Mix the dressing and soup mix together.

Pour the mixture over the chicken breasts in a baking dish.

Preheat the oven to 350 degrees Fahrenheit.

Bake the chicken for 1.5 hours at 350 degrees.

Prepare cauliflower by removing leaves and cutting out the core carefully.

Rinse the cauliflower and place it in a casserole dish, then cover with saran wrap.

Microwave the cauliflower for 10 minutes.

After 10 minutes, remove the saran wrap from the cauliflower.

In a bowl, mix together 1/2 cup mayonnaise, 1/2 teaspoon dried mustard, and 2/3 cup of cheddar cheese.

Spread the cheese mixture on top of the cauliflower.

Bake the cauliflower in the oven until cooked through (exact time not specified).

Cook rice in a rice cooker (exact timing not specified).

Prepare a Caesar salad using Renee's Caesar salad dressing, Parmesan cheese, and bacon bits.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens