Jan 012004
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Nanci likes to place a cup and a half of raw quick brown rice in the bottom of her baking pan, and then place the chicken, sauce, and pineapple over it. She bakes it as above. The rice will absorb the chicken juices and some of the dressing. The rice will still be chewy (she likes it that way). If you like your rice softer, don’t drain the pineapple. Stir the pineapple and its juice into the sauce and pour over the chicken.
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Chicken parts

3-1/2 lbs.

7 lbs.

10-1/2 lbs.

14 lbs.

17-1/2 lbs.

21 lbs.

Apricot preserves

2/3 C.

1-1/3 C.

2 C.

2-2/3 C.

3-1/3 C.

4 C.

Russian, Sweet French, or Catalina dressing

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

Dry onion soup mix (optional)

2 envelopes

4 envelopes

6 envelopes

8 envelopes

10 envelopes

12 envelopes

On Hand Ingredients
Canned pineapple chunks

16 oz.

32 oz.

48 oz.

64 oz.

80 oz.

96 oz.

Assembly Directions:
Place chicken parts in a freezer container or bag. Mix remaining ingredients and pour over chicken parts.

Freezing and Cooking Directions:
Label, seal and freeze.
To serve: Thaw container of chicken and sauce. Place the chicken parts in an oiled 9×13” baking pan. Pour the sauce over the chicken. Drain pineapple chunks and sprinkle them over the chicken parts. Bake uncovered at 350 degrees for an hour.

Nutritional Info: Russian Chicken
Used Russian salad dressing and onion soup mix in the analysis.
Per Serving: 955 Calories; 69g Fat (64.4% calories from fat); 36g Protein; 50g Carbohydrate; 2g Dietary Fiber; 188mg Cholesterol; 1969mg Sodium.
Exchanges: 1/2 Grain (Starch); 4-1/2 Lean Meat; 1 Fruit; 11 Fat; 2 Other Carbohydrates.

Carol Santee

Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.

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