APRICOT CHICKEN RECIPE

8 pieces boneless, skinless chicken breasts
1 pkg. onion soup mix
1 (8 oz.) bottle French salad dressing
1 can apricot halves (approximately 16 oz.)

Heat oven to 350 degrees.  Mix onion soup, French dressing and juice from apricots.  Set aside.  Wash chicken breasts and place in an oblong (9 x 13) baking dish.  Top chicken with liquid mixture and apricots.  Bake for 45 minutes.  Serve with rice. 

------------------------

BAKED  CHICKEN  AND  POTATOES

1 fryer chicken , cut up
6 medium unpeeled potatoes, sliced
1 sliced onion
1 can mushroom soup

Put chicken in baking dish and top with potatoes and onion.  Add a little water.  Bake at 350 degrees for 40 minutes.  Add mushroom soup and bake 10 to 20 minutes more. 

------------------------
CHICKEN  CRESCENT  ALMONDINE

1 (10 3/4 oz.) can condensed cream of chicken soup, undiluted
2/3 c. mayonnaise or salad dressing
1/2 c. sour cream
2 tbsp. instant minced onion
3 c. cooked, cubed chicken
1 (8 oz.) can water chestnuts, drained and sliced
1 (4 oz.) can mushroom stems and  pieces, drained
1/2 c. chopped celery
1 (8 oz.) can crescent dinner rolls

--TOPPING--

2/3 c. shredded Swiss or American cheese
1/2 c. slivered almonds
2 tbsp. melted butter

In large saucepan, combine soup, mayonnaise, sour cream and onion.  Stir in chicken, water chestnuts, mushrooms and celery; cook over medium heat until mixture is hot and bubbly.  Pour into ungreased 13 inch x 9 inch x 2 inch baking dish.  Unroll crescent dough and separate into two rectangles, trimming to fit dish.  Place dough rectangles over hot chicken mixture.

Combine cheese and almonds; sprinkle over the dough.  Drizzle with butter.  Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown.  Yield:  8 servings.