Grandma Jo's Chicken

This recipe was probably adapted from a highly popular vintage mid-century dish most commonly known as Apricot Chicken, Russian Chicken, or Amish Apricot Chicken. Today mom uses McCormick Italian Dressing (Dry), bread crumbs and an egg wash. Is this from a neighbor or a Betty Crocker cook book? The core of this classic recipe relies on the sweet-and-tangy combination of apricot preserves/jelly, Russian dressing, and a packet of dry onion soup mix (with Lipton being the definitive go-to brand). When baked or slow-cooked, these ingredients melt together to create a rich, sweet-and-sour glaze over the meat. While many modern adaptations omit the water to achieve a thicker glaze, older community and family versions—often passed down under localized names like "Betsey's Chicken"—frequently include water or extra liquid to create more of a loose gravy or sauce meant to be heavily spooned over a bed of white rice or mashed potatoes.

Instructions