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Apricot Chicken Casserole
3-4 boneless, skinless chicken breasts, halved
2 tablespoons Dijon mustard
1 cup apricot preserves
1 cup homemade Catalina salad dressing
1 (2 oz) package dry onion soup mix
1 cup crispy fried onions
Homemade Catalina dressing:
¼ cup ketchup
¼ cup granulated sugar
¼ cup red wine vinegar
½ teaspoon garlic powder
½ teaspoon paprika
½ teaspoon Worcestershire sauce
½ cup canola or a flavorless oil
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
Preheat oven to 375°F. Grease a 9×13-inch casserole dish with cooking spray. Set aside.
Whisk ketchup, sugar, vinegar, paprika, garlic powder, Worcestershire, Dijon mustard, salt, and pepper together in a bowl. Slowly add in canola oil, whisking constantly to combine. Add more salt and pepper to taste.
Whisk in dried onion soup mix.
Add apricot preserves to dressing and whisk again to combine.
Place chicken breasts into the casserole dish and cover with apricot-Catalina mixture. Bake for 40 minutes or until chicken is cooked through.
Remove from oven and garnish with crispy fried onions to serve.