Monthly Archives: July 2022

Chicken with Fresh Apricots

This recipe is a take on the Sweet and Sour Chicken made with Russian dressing.  The chicken is covered in a flavorful sauce made with Russian dressing, onion soup mix, and apricot preserves.  It is a sweet and savory chicken dish that uses common ingredients.

I used fresh apricots that I got from nearby Robinette’s orchard,  I look forward to this beautiful fruit every summer.  Most of the apricots grown in the USA come from California.  However, we can find apricots here beginning in midsummer at a few Michigan orchards.

Chicken with Fresh Apricots

  • Servings: 4
  • Difficulty: easy
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4 chicken thighs, skin on, bone in
1 (8 oz) bottle Russian dressing, Wish-Bone brand
1 cup of apricot preserves
1 package Lipton dry onion soup mix
6 fresh ripe apricots, halved and quartered

Preheat the oven to 350°F.

Place the chicken thighs into a sprayed casserole dish and set aside.

In a small bowl, mix the Russian dressing, preserves, and dry onion soup mix together.

Pour the mixture over the top of the chicken.  Arrange the apricots around the chicken.

Bake uncovered at 350°F  for 30-45 minutes or until the chicken is done.  Serve over yellow rice if desired.  Store leftovers in a covered container in the refrigerator.  

Notes:
1.  I served the chicken over yellow rice.
2. Lipton onion soup comes in a box with 2 packages inside.  Use 1 package for this recipe.
3.  USDA recommends cooking chicken to an internal temperature of 165°F.

Below is a photo of a young deer that was in my yard early in the morning.  Probably looking for plants to eat.

 

Creamed Chicken and Biscuits

Creamed Chicken and Biscuits is a classic comfort food dinner.  The creamy chicken filling is topped with cheesy biscuits for a hearty and delicious dinner.   This is comfort food and also a quick and easy recipe to prepare.

I made the recipe twice.  The first time I used 8 biscuits and the next time 6 biscuits.   I think I prefer only using 6 biscuits.  The original recipe calls for topping with 6 biscuits.

Using rotisserie chicken and frozen biscuits make this recipe even easier and quick to make.

Creamed Chicken and Biscuits

  • Servings: 6
  • Difficulty: easy
  • Print

1 tablespoon butter
1/2 cup diced onion
1 (10 1/4 oz) can cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 cup chopped pimiento
4 cups diced cooked chicken
1 cup shredded mild Cheddar cheese, divided
6-8 frozen biscuits, thawed

Preheat the oven to 350 degrees F.  Spray the bottom and sides of an 11×7 inch baking dish. Set aside.

Heat butter in a small skillet over medium-high heat until melted.  Stir in diced onions.  Saute until tender but not browned, about 1-2 minutes.

Combine the onion, soup, sour cream, milk, and pimiento in a large bowl and mix well.  Stir in the chicken.

Spoon the mixture into the prepared baking dish.  Bake for 15 minutes; remove from the oven.

Sprinkle baked layer with 3/4 cup of the Cheddar cheese.  Arrange biscuits in a single layer over top  and sprinkle with the remaining Cheddar cheese.   Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer.  Serve immediately.  Store leftovers in a covered container in the refrigerator.  

Notes:
1. I used rotisserie chicken for this recipe.
2. Leftovers can be warmed up in the microwave.
3.  Adapted from a Grandma’s Kitchen recipe card.  I found the card tucked inside one of my old cookbooks.

Below is a photo of a little red squirrel that stopped by for a visit.

 

 

 

 

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