Baked Sweet & Sour Chicken


Ingredients:
3-4 boneless, skinless chicken breasts, cubed
1 (16 oz.) bottle French or Catalina salad dressing
1 (generous) cup apricot (or peach) preserves
1 (1/2 oz.) packet onion soup mix
1 (15.75 oz) can pineapple chunks, drained
2 green peppers, chopped
cooked rice (for serving)

Directions:
Preheat oven to 350F degrees.
Spray a 9x13 baking dish with nonstick cooking spray.
Cut the chicken breasts into 1-inch chunks.
In a mixing bowl, combine salad dressing, apricot preserves and dry soup mix.
Add in chicken breasts.
Stir well. Then pour into baking dish.

Bake, uncovered, for 45 minutes.
Then stir in drained pineapple and chopped green peppers.
Stir and cook for an additional 15 minutes.
Remove from oven and serve chicken mixture over cooked rice.
Enjoy!