3-4 boneless chicken breasts
1-16 oz. bottle Catalina
1 packet onion soup mix
1 cup apricot preserves (or peach)
1-15.75 oz. can pineapple chunks, drained
2 peppers, chopped, I used 1 green and 1 orange
rice for serving
Preheat oven to 350 degrees. Cut chicken into 1-inch pieces. In a bowl, combine the dressing, preserves, and onion soup. Add in chicken. Spray a 9x13 dish and pur the chicken mixture in. Cook for 45 minutes. Add in pineapple and peppers and then cook for another 15 minutes. Remove from oven and serve over cooked rice. Enjoy!!!