Apricot Chicken

I finally perfected my apricot chicken. It doesn't get much easier than this meal. The hardest part is the rice, LOL! Yes, Andrea, I definitely need to get myself a rice maker :) Ingredients:
Enough frozen chicken breasts to fill the bottom of a 9x13 pan. Some small spaces on the bottom ok.
1 bottle french dressing
1 jar apricot preserves/jam
1 envelope lipton onion soup
1 and 1/2 cup water

Directions:
Combine water, dressing, preserves, and soup mix together in a bowl. Pour over the chicken in a 9 x 13 pan. Bake on 350 for 90 minutes. Take chicken out and shred. Mix chicken back into sauce. Serve over rice.