Serves: 4
Total Calories: 685

1 1/4 cups apricot preserves
1 cup thousand island salad dressing
1 (1.36-ounce) package dry onion soup mix
6 boneless skinless chicken breast halves
1 to 1 3/4 pound Bread Bowl

1. Preheat the oven to 350°F.

2. In a medium bowl, combine the preserves, Thousand Island dressing, and soup mix until well blended.

3. Arrange the chicken in a large shallow baking dish, and top with the apricot mixture. Bake uncovered, basting occasionally with pan juices, for 1 1/2 hours or until the chicken is thoroughly cooked and no longer pink inside when cut with a knife. Remove from the oven and allow to cool slightly, then cut into bite-sized pieces.

4. Using a basting brush, baste the inside of the bread bowl with some of the apricot sauce. Spoon the chicken and sauce into the bread bowl.

5. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 12 minutes or until the casserole is heated through. Carefully remove the foil and continue to bake another 3 minutes.

6. To serve, spoon the casserole onto individual plates, then cut the bread bowl into pieces to serve with it.

Nutritional Facts:

Serves: 4
Total Calories: 685
Calories from Fat: 234

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Chicken Noodle Casserole
Tuna Melt Casserole
London Broil Coffee-Cup Casserole
Chicken Casserole With Apricot Preserves
Spaghettini Casserole
Grandma's Goulash
Sourdough Paella
Chef Ian Morrison's Chiles Rellenos Shrimp Casserole
Mexican Lasagna