Serves: 8
Total Calories: 43
In a saucepan, stir the flour into a small amount of apricot nectar until smooth. Add remaining nectar and onion soup mix. Stirring constantly, bring sauce to a boil and boil for 2 minutes or until thickened. Pour over chicken pieces that have been washed and dried and arranged in a 9 x 9-inch baking dish or casserole. Wrap, label, and freeze.
When ready to prepare, thaw and cover. Bake at 350° F. for 45 minutes. Uncover and bake 45 minutes more or until chicken is tender. Baste several times with sauce. This sauce will coat enough chicken for 8 servings.
This Apricot Chicken recipe is from the Freezer Recipes Cookbook. Download this Cookbook today.
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