Sweet and sour chicken

I received a new cookbook for Christmas—it’s a family compilation by the Shaw family, 5 of whom I met blogging and now read and enjoy regularly on Facebook. Their mother Ruth Baird Shaw went back to college after her Methodist minister husband died and became a Methodist minister.  All the children are grown with grandchildren and are quite successful and interesting people—and they have collected in 2 editions, family recipes. With photos.  As I was browsing (always looking for the easiest and quickest) I noticed “Ricky and Lyn’s Sweet and Sour Chicken.” I think Lyn is Joan’s daughter. 

With only 4 ingredients and minimal prep, this looks like one I would take to a church pot luck.

8 boneless chicken breasts

1 8 oz. jar peach or apricot preserves

1 8 oz. bottle Catalina dressing

2 envelopes onion soup mix

Mix all ingredient except chicken breasts.  Place chicken in casserole dish.  Pour mixture over the chicken breasts.  Bake covered for 1 hour at 350 degrees.  Remove cover and bake an additional hour.

This was submitted by Joan Shaw Turrentine, and Carol Shaw Johnston who was the compiler of the cook book comments that she has made this recipe several times and usually splits the recipe among 3 pans and freezes 2 of them for meals later.  It freezes really well.