Apricot Chicken

1 pkg onion soup mix

1 8oz bottle Russian dressing

10 oz apricot preserves

2.5 lbs boneless chicken (breasts, thighs, tenders - whatever)

Cooked sticky rice

Preheat oven to 350*. Grease a 9x13 casserole dish or I use a pyrex glass bowl so the chicken cooks in the sauce more. Dump soup mix, dressing, and preserves into bowl. Whisk together well. Add chicken (I recommend cutting the breasts into smaller {tender size} pieces). Stir to coat the chicken. Cover with foil. Bake for approximately 25-30 minutes (depending on the size of your chicken pieces). Serve over a bed of sticky (sushi) rice.