Shipwrecked Chicken Bake
June 7, 2012 · Print This Article
6 medium sized chicken breasts, skin and bone removed
1 envelope onion soup mix
1/2 cup hot water
8 ounces orange marmalade
8 ounces Catalina salad dressing
1 can (15 oz) mandarin oranges, drained
1 can (15 oz) pineapple chunks, drained
hot cooked brown rice for serving
Preheat oven to 350 degrees. Butter or oil a shallow baking dish.
Arrange chicken breasts in the dish. In a heat-resistant bowl, dissolve the onion soup mix in the hot water.
Add to the bowl the marmalade and salad dressing and whisk well until smooth and combined.
Pour this mixture over the chicken evenly.
Spoon the mandarin oranges and pineapple chunks evenly over and around the chicken in dish.
Bake for 35 to 40 minutes or until chicken is cooked through.
Serve the chicken over cooked brown rice and spoon the fruit on top.
Serves 3 to 6 people.