Ingredients for Apricot Chicken Casserole
- 1 1/2 lbs boneless, skinless chicken breasts
- 4 slices rindless bacon, chopped
- 1 medium brown onion, roughly chopped
- Dried Apricot
- 1/4 cup plain flour
- 1 cup chicken stock
- 1/2 cup apricot nectar
- Chinese Five Spice Powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
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How to Make Apricot Chicken Casserole
- Dice 1.5 lbs boneless, skinless chicken breasts into 1-inch cubes.
- Season chicken generously with salt and pepper. Lightly dredge in 1/4 cup all-purpose flour, shaking off excess.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown chicken in batches, ensuring not to overcrowd the pan. Remove chicken and pat dry with paper towels.
- Add 4 slices bacon, chopped, and 1 medium onion, roughly chopped, to the skillet. Cook until onions are softened, about 5 minutes.
- Return the browned chicken to the skillet. Combine thoroughly with bacon and onions.
- In a small bowl, whisk together 1 cup chicken broth and 1/2 cup apricot nectar.
- Pour the apricot mixture over the chicken. Bring to a simmer, reduce heat to low, and cook for 3-5 minutes, or until sauce slightly thickens. If desired, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Add the slurry to the sauce and stir until thickened.
- Serve the Apricot Chicken Casserole over cooked rice or with your favorite side dish, such as stir-fried vegetables.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
34g
Fat
26g
Carbs
12g
