Apricot Chicken Casserole Recipes

APRICOT CHICKEN CASSEROLE

Steps:

• Dice chicken into small cubes or strips which ever you prefer. salt and pepper chicken and lightly coat in plain flour.
• Place chicken in a hot pan with olive oil and brown in batches removing from pan to pat excess oil off with absorbent paper.
• Slice bacon rashers into strips and place in pan with roughly diced onions and cook untill onions are almost tender.
• Add browned chicken pieces back to the pan and toss amongst the bacon and onion.
• Add 1 cup of chicken liquid stock to 1/2 cups of apricot nectar. (add liquid as desired in this ratio to obtain desired thickness of casserole)Let simmer for 3-5 mins and thicken with cornflour if desired.
• serve over rice or beside side dish of stir fried vegetables.

APRICOT CHICKEN CASSEROLE

Steps:

• Coat chicken pieces in flour and place in casserole dish.
• Sprinkle contents of soup packet over chicken.
• Pour apricot nectar over chicken.
• Cover casserole dish and bake at 180 C for 1 1/2 hours.
• Serve over boiled rice.

APRICOT CHICKEN CASSEROLE

Steps:

• Heat the olive oil in a large frying pan or saucepan and brown chicken pieces for 2-3 minutes on both sides until lightly browned. Set chicken aside. Drizzle a little more olive oil into the same pan and fry onion and garlic until soft, about 3-4 minutes. Add back the chicken, along with the tomato paste, sweet chilli sauce, herbs, tomatoes, apricots, water and chicken stock. Roughly break up the apricots with a wooden spoon. Stir all ingredients together and partially cover with a lid. Simmer on medium heat for 15-20 minutes until the chicken is cooked through. Serve hot with rice, couscous or mash, and greens. Sprinkle fresh thyme on top.

APRICOT CHICKEN

Steps:

• In a small bowl, combine preserves, salad dressing and ginger if desired; set aside. Place chicken in a greased 8-in. square baking pan; sprinkle with salt and pepper. Top with apricot mixture. Bake, uncovered, at 350° for 50-55 minutes or until chicken juices run clear.

APRICOT CASSEROLE

Steps:

• Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11x7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots., Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown.

BAKED APRICOT CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl combine the jam, dressing and soup mix. Mix together.
• Place chicken pieces in a 9x13 inch baking dish. Pour apricot mixture over chicken and bake uncovered in the preheated oven for 50 to 60 minutes.

APRICOT CHICKEN I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

CHICKEN WITH APRICOTS

Steps:

• Chop the chicken breasts into small chunks, fry until cooked then set aside.
• Fry the onion for a few minutes, then add the sliced pepper for about 1 minute. Then add the orange rind and plain flour
• In a small jug, mix the orange juice and stock. GRADUALLY stir in the juice/stock mixture to the onion mixture.
• Add the apricots, chicken, walnuts and white wine. Then add salt, pepper and the grated nutmeg.
• Bring to the boil and simmer for 15 minutes.
• Can be served immediately or, preferebly, leave to cook and reheat later. If reheating, tranfer to a caserole and heat at 160C for 30-40 minutes. You can serve from the caserole at the table