Russian Chicken

8 oz. bottle of Russian salad dressing
1 cup apricot jam
2 tsp. curry
1/2 pkg. dry onion soup mix

Mix and pour over chicken (boneless/skinless). Cook at 350 for 1 hour and 15 minutes or in a crock-pot for 3-4 hours on high. Shred chicken if desired. Serve on top of rice. I always double this recipe.