1 chicken, cut up
1 envelope onion soup mix
1 sm. bottle Russian salad dressing (may substitute Catalina dressing)
1 (8 oz.) jar apricot preserves

Wash and pat dry chicken. Combine soup mix, dressing and preserves, mixing well. Place chicken in baking dish and spread sauce over chicken. Bake 1 hour at 375 degrees. Serve over rice, if desired. Remaining sauce will keep well in refrigerator for 2 weeks.