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1 (8 oz.) bottle Russian salad
1 envelope dry onion soup mix
1 (8 oz.) jar apricot or peach
6 to 8 chicken pieces (your
3 c. cooked rice

Combine salad dressing, soup mix and preserves. Mix
well; set aside. Lightly grease a 9 x 13-inch baking dish.
Lay chicken pieces in a single layer. Pour sauce over all.
Bake uncovered in a 350 degrees oven for 60 minutes. Serve over rice.

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