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Mom's 5 Ingredient Catalina Chicken and Rice
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients
- 2 large or 4 small boneless skinless chicken breasts (if using large, cut into 4 pieces of similar size)
- 2 packages onion soup mix
- 1 16 oz bottle Catalina salad dressing (I used lite)
- 1 18 oz jar apricot jam or preserves
- 4 servings rice or cauliflower rice (cooked according to package directions)
Instructions
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Preheat oven to 350°F. Line a pan with nonstick foil or cooking spray.
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Wash chicken and pat dry.
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In a medium bowl, stir together dressing, onion soup mix, and jam.
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Add 1/2 the sauce mixture to the prepared pan, add chicken, then top with remaining sauce.
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Bake 25 minutes or until chicken is cooked through.
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Serve over rice and enjoy!
Recipe Notes
Serving Suggestion:
Cauliflower Rice:
Heat 1 tsp olive oil and 1T butter in a pan over medium high heat. Add cauliflower rice, season with salt, pepper, and 2 tsp Italian seasoning. Sauce 5-7 minutes, stirring occasionally, until tender. Stir in a handful of sliced almonds.
Green Beans:
Preheat oven to 350°F. Rinse beans and pat dry. If desired, slice off ends and cut in half. Add green beans to a pan, drizzle with olive oil, salt, and pepper. Toss to coat. Bake 15-20 minutes, stirring halfway through cooking.