Apricot Chicken

Mix all ingredients except chicken and pour over chicken in a shallow dish.  Marinate several hours in refrigerator.  Drain excess marinade.  Bake at 325°F 1 to 1-1/2 hours or until thoroughly cooked; baste with marinade every 15 minutes.  Serve with rice.  Makes 4 servings.

Ingredients: 

1 cup pureed Washington apricots
1 bottle (8oz.) Russian dressing
1 package (1/5  oz.) onion soup and dip mix
1/4 cup packed brown sugar
1 (about 2 1/2  lb.) cut-up fryer chicken