In just 7 ingredients, you can have a chicken dinner so good it’ll make your head spin. Seriously, this million dollar chicken is truly a winner. Kinda like winner, winner chicken dinner! LOL!
I made this the other night for my family and they gobbled it up like hungry little turkeys. Now, wouldn’t that be a sight to see? Turkeys eating chickens.
Hmmm, sounds like it is straight from a horror movie. Okay, now that I’ve got some very graphic imagery in your head, let’s get down to business with this chicken, shall we? Million dollar chicken is very simple to make.
It requires minimal ingredients and time. You would think with a name like “Million Dollar Chicken” you’d be spending countless hours slaving in the kitchen with very expensive ingredients. Nope.
That’s not the case in the least. This is a perfect weeknight meal that pairs well with a variety of side dishes like mashed potatoes, green beans, or anything else you’d like to cook up.
Recipe courtesy of Group Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: This recipe calls for cooking the chicken in the oven but you could toss everything into the slow cooker if you really wanted too.
What kind of chutney do you use? I see several varieties?
Natural Grocers sell mango chutney.
Cover or not?
Not.
It says Mango Chutney
Major Grey’s Mango Chutney…. Crosse & Blackwell
I just ordered this from walmart…much cheaper than making it lol. Hope this recipe is as good as it says
3rd ingrediant says mango chutney
It don’t matter I have made it both way.
Skin on or off?
WHAT ARE YOU USEING FOR CHUTNEY, IN THIS RECIPE?
I made my own mango chutney from a utube recipe. Chicken came out good and served it with seasoned rice
It a chicken recipes that call for chutney
Any chutney will work. Just pick one in a flavor that you like.
What kind of chutney is used in this recipe?
what kind of chutney do you use for the chicken receipt?
Loved the recipe. It was delicious.
It is – I made it yesterday and it is just delicious….I’ll make it again !
It sounds wonderful, but can you tell us which brand of chutney you use? There are many, many different variations and I want to make sure I get the correct flavors!
the flavours of chutney shouldn’t change much, use the cheapest
Major Grey or Crosse & Blackwell
Love this Chicken recipe
Can this be done without chutney? How much will it change in flavor, appearance, etc??
I would like to know that also. I have never had any kind of it. I have every thing but that to make it. I think I will omitt it and put extra preserves in it.
No do not substitute mango salsa. Make you own if it isn’t available . Buy sliced mango, cut in small pcs., red onion, avocado , red bell pepper and cilantro . Chop all veggies fine squeeze lime juice on top. Mango is a bother to clean is why I said buy it sliced. I don’t measure any of the ingredients , I just t everything like I I do for any salsa. Mince the cilantro .!!!
I’m thinking you can use Mango Salsa, as well, for a zip.
Yes use it. Why not? It should taste quite good. That is what being s true cook is all about…experimenting with ingredients.
Just substitute something like apricot preserves or applesauce
Yes I have even made it with orange marble aid.
Oh dear LOL
i’m going to try the orange marmalade also because i’m allergic to mango.
It would be nice if you indicated what type of Chutney
It says Mango Chutney. What is the mystery, people!
Hahahaha! I know, people aren’t very bright or have OCD.
Exactly, everyone keeps asking what kind of chutney: MANGO. I got frustrated just reading the same questions over and over again. Any brand of mango chutney will do!
Had to order it online – expensive! Next time I’ll make my own.
There are at least 7 different kinds of Manho Chutney at my grocers
Then pick the one that has ingredients in it that you like, onions, bell peppers etc. It’s a recipe, not a science project for Pete’s sake!
PICK ONE!
I know!!!!!
The original posting didn’t indicate mango, Cat. That’s was the mystery. Did you really think all these people were dumb and you’re the only person who could read?
Exactly, I finally decided to make this after printing it out and it did not say mango chutney. So I had to look up other recipes and they listed mango. This recipe is the one I printed out months ago and I see now they have added mango.
Right???
It says mango
I can’t find Chutney. Can I use salsa and the apricot preserves. I looked for a substitute and it said mango salsa, well can’t find that neither. How disappointing.
I used the mango salsa along with the apricot preserved and it was delicious.
Served it over wild rice with a side of fresh green beans.
What kind of chutney do you use?
What type of Chutney?
What kind of chutney? Aren’t there different kinds?
Look for Major Greys chutney at your supermarket. Perfect for this recipe.
I was just thinking the same thing. Saying “chutney” is like saying “sauce.” It’s completely non-descriptive and would drastically change the flavor of the dish depending on what you used, since 125 ml is roughly a half a cup.
No it says MANGO CHUTNEY
there may be more kinds these days because of the explosion of gourmet options, but try basic “major grey’s” – that’s usually the kind meant in these recipes.
It says “Mango chutney” — maybe that was added after your question.
I think the recipe specifies Mango.
The recipe says Mango
it says mango
She states mango chutney in the recipe
It says Mango chutney.
I make something similar to this and delicious, its with onion soup mix, jar apricot preserves and bottle dark russian
Did you mean Bottled Black Russian and what is it exactly?
Russian salad,dressing, onion soup mix, mayo & apricot preserves… Called ” not the same old chicken” can find all over the Internet. Just google for it. Delish. Serve mine with rice
I used only 1/2 of apricot preserves and it was still so sweet I couldn’t eat it but no one ever posts a comment suggesting using less . The combo of Russian dressing and preserves (jelly) put me in sugar shock! Does anyone else feel the same way?
Yup , this is the recipe I got too… & we call it patio chicken…. It’s yummy.
No. Pretty basic, just look in your grocery store- in the jams and jelly section (you can find the apricot jam there too). This dish was great!!
Thank you never heard of chutney…….Now I know where to look in the grocery store : )
It was in the condiment isle at Kroger
It says mango
It says MANGO chutney
The recipe calls for mango chutney….but yes, there are different kinds.
There are different brands as with most things. Mango is to Chutney as Apricot is to preserves.
Recipe says mango chutney.
Recipe says mango chutney 🙂
it says mango chutney.
The recipe says mango chutney
Mango chutney. The brand is up to you, or you can use homemade.
The recipe says “Mango”
It says Mango Chutney.
Patty, it asks for Mango chutney…
The recipe calls for mango chutney, so I expect any fruit chutney would work
I’d use Major Grey’s Mango Chutney…that is the particular fruit chutney in the recipe list.
The recipe says MANGO
Where do u find chutney?
This is late, but the traditional chutney used in the past was Major Grey’s Chutney; from India under the British Rajh. Chutney is any preparation of fruit(s) made with specific spices and other ingredients. ‘Ja ever hear of using the web when you seek an answer for something? What a concept!
What is chutney?? Never heard of this ingredient before
125 ml Mango chutney (1/2 cup)
It says mango
It says mango
I don’t have kraft mayo, can I use Hellmann? Gwaaaad I cannot believe the questions ppl are asking. If you found this site you certainly can find a dictionary to answer all your “what is” questions
covered or uncovered?
Uncovered. At 375, for 60 min. In my oven, the tops browned nicely. You do NOT have to brown before putting the raw chicken of any brand and any cut into the pan. You may use the mayo of your choice. ( I have one daughter who doesn’t like mayo and I made I piece in a separate dish using sour cream and a tablespoon of butter with the other ingredients in lesser amounts) it was still good. You could also use half and half and yogurt I would think. Other than my mayo- hating child, I went by the recipe for the rest of the family’s dinner using mango chutney and apricot preserves (store was out of jam). Served with green beans, butter beans, rice, corn soufflé, rolls and fresh fruit compote. Everyone raved. Will definitely be one of my go-to chicken recipes.
Is this recipe for bone in or bushes chicken? Thanks.
Boneless, not bushes.
Thank you, thank you, thank you! Finally, someone wrote an intelligent comment describing their experience cooking and eating this dish. It sounds kind of weird to me, but after reading your review, maybe I’ll give it a try.
Made the chicken with thighs only and it was a winner!
Yes, what kind of chutney do you use? There are all different kinds.
Use Major Greys Chuney. Should be the easiest to find. Very common these days. It is made from mangoes.
I thought this sounded good, until I googled “chutney”. There are several varieties of chutney!!! Which one should be used?
It says Mango. It’s right beside the word chutney.
It says Mango Chutney. There are lots of brands.
It says Mango
where do you get mango chutney?
what can I use if we don’t like mango???
Recipe says Tyson chicken. Is that chicken breast or chicken tenders??
If using chicken breath or chicken tenders??
Chicken breath of course hahahahaha?
It’s sooo delicious and easy! Made it tonight and will make it frequently now.
pinterest won’t let me pin your recipe…..
Has anyone made this? It looks as if the chicken was browned first.
Judging by how long it must be baked, probably not pre-seared – looks like it got browned from being in the oven uncovered.
Cook covered or not ? Skin on or not ?
Would you freeze before coking?
Are these bone in?
Will Boneless, skinless chicken breasts work?
I don’t like mayonnaise. What else could you use instead of that?
Perhaps a different recipe?
You won the internet that day with this comment 🙂
Yes. That’s all I ever use. 🙂
Boneless would work, just have to shorten the cooking time so the meat won’t dry out and get stringy. hope my tip helps.
I made this last night & used skinless, boneless chicken breasts. It turned out perfectly. As for the chutney, it really doesn’t matter. A fruit one works great. Make sure you don’t cover the dish when it is baking, as the chicken will brown and look just like the photo. I also cooked mine for 65 minutes. It has a different flavor, one I couldn’t really name but it was very good. I will make this dish again.
I just made it with bone-in chicken breasts….yes skinless chicken breasts will work too. I tasted the sauce (and I followed the recipe exactly) and it sure didn’t taste good…not even 2 dollar chicken….but we will see once it cooks.
I substitute boneless chicken in any recipe.
I would think so. I don’t like them because they’re so dry. But this sauce would tend to mitigate that dryness. I used thighs. Yummy.
Yes they worked well. I didn’t like the mayo (I’d use plain yogurt or coconut milk next time), really strong mayo flavor. I also didn’t like the beefy onion soup flavor with chicken. Would use chicken broth and a chopped sautéed onion next time instead of water and dry onion soup mix. I used boneless chicken breasts and thighs, 375 for an hour, very tender.
Sounds good. Basically I love making recipe my own. Agree don’t like mayo in my chicken neither.
Soooooooo, if ya gotta change this-that-and the other in a recipe-I’d say-it ain’t a million bucks.
Well then just change the whole recipe and give it a different name!
The recipe didn’t say beefy onion so where did you see that ???.
Lipton makes a Golden Onion Soup also.
Why Mayo ?
Pretty smooth, Linda! I’m gonna do it your way, with coconut milk. yum
There is a Lipton’s Onion Soup Mix that is not “beefy”.
Where on earth do i buy Mango Chutney? I HATE mangoes. Will have to find a different kind of chutney, like apricot… Also, Linda–i think i’m gonna follow your ingredients, lol…i don’t care for mayo (not in a dish like this, anyway), and chicken broth sounds MUCH better than beef. Thanks for the tip, Linda! 🙂
Or white wine
My dear; chicken is chicken is CHICKEN!!! White or dark; it’s still chicken! How do you get out of bed in the morning?
Who are you replying to?
BWAHAHAHA !!!!!!!
What is
‘Mango chutney’? Never heard of them!
why do people have to make everything so complicated… ..READ THE RECIPE THEN RE READ IT… The recipe calls for MANGO USE MANGO… ANY BRAND,,,, but try mango first…unless your allergic then DO NOT USE MANGO. ASK , YOUR FRIENDS what their brand of choice is… taste it at their house DON”T LIKE IT ??? don’t use mango..
Well Lets see will boneless skinless chicken breasts work??? the world may never KNOW>>>of course they will work.. The way I see it NO WHERE DOES IT SAY in the aforementioned recipe , that you will be bitten by 1,000 mosquitoes, drive your car off into a ravine, be cursed for 8 years and all of your eyelashes fall out … if you do not use whole chicken breasts… But hey if you think that is what they meant please do not risk it and use the skin on bone on chicken pieces…
Wow. Take a chill pill.
HAhahahhaaaa you just made my day
This thread is hilarious…lol ?
Lol! I’m. With you. ?????
ROTLFLOLOLOL !!!!! AWESOME ! TELL IT !!!
I’ve never heard of chutney in my life! What else can you use besides this?
I’d like to add veggies–potatoes, carrots, onions. Wouldn’t that be good too?
Could I substitute the onion soup mix with browned onion and garlic?
What can be substituted if you can’t get chutney?
Why Tyson chicken? Are you promoting this company? The company that killed a river from throwing chicken parts in it…………
Do you cover it when you bake it and what is Mango Chutney?
LOVE FB FOR SHARING OF RECIPES AND HOME IDEAS…… THANKS…
They all look yummy.
Wish there was a print button so I don’t have to print off all the extra junk with the recipe.
I copy and paste
I’m using a new (to me) app called Copy Me That. Just copies the recipe and not all the other stuff.
Can you use boneless chicken thighs for this recipe? will this work?
What is Tyson chicken?
where do you get mango chutney????? never seen any in a store
Mango chutney is in the ethnic food section (Indian food)
Thanks for the info, I wanted to know too, but it’s all the ugly comments, I decide to just go to the store no look for it. Lol…
It is just a brand name. Use whatever you like from your grocer.
Yellow or brown mustard?
How much chicken – lb wise?. Do you cover the dish as it bakes?
I have a much easier version.
1 packet onion soup mix
1 bottle French salad dressing (small bottle)
1 jar grape jelly (small jar)
Mix all together. Pour over chicken and bake @350 for 1 hour. To brown top put under broiler for a few minutes, at end.
It may be great but IT’SNOT THE SAME RECIPE!!!!
Do you cover the chicken while it’s baking?
will this work with turkey
Ads from everywhere !! Is this a recipe or an ad board ? Brand names over utilised.
I don’t know why Ingredients are give with brand names. Just call out the product and the quantity. Won’t perdue chicken work’ how about Cains Mayo.
Agreed!
Need ideas about 2 substitutes: I don’t have or buy chutney would have to omit entirely, and second, I only use Smuckers in red raspberry or cherry–will that change the outcome much (instead of apricot jam)??
With the chicken breast I epect you could cut the cooking time by maybe 10 or 15 minutes!
How long in a crockpot?
A couple of notes:
10 mls does not equal a Tablespoon. That would take about 15 mls.
That’s probably too much water if you don’t want the sauce too runny. I just used a splash.
This dish was surprisingly good. The sauce ingredients melded perfectly so that you couldn’t taste any of the individual parts. Very nice. I will make this again.
I was wondering why the ingredients were primarily listed in metric. The author must be from outside the US.
I had no chutney at all. I used a ginger orange glaze that was sort of chunky. It was wonderful. I used all other ingredients as specified.
We liked it enough. Having said that, I would do a few things differently next time. This recipe is making the rounds on FB and it appears to use all Kraft products, but it could be so much better using the right stuff. Here’s my substitutions for the next time – instead of mayo, use plain yogurt, or coconut milk, maybe even half & half. Use a cup of mango chutney instead of half cup (which I did the first time actually). Use Apricot preserves instead of apricot jam (I also did that the first time) so it’s chunky. Use dijon instead of yellow mustard. Use chicken broth instead of water. And use one chopped onion, sauteed, instead of Lipton onion soup mix. I was not keen on the beefy flavor it imparted – although not bad, it would have been much better as fresh sauteed onion with chicken broth. So bottom line – this was more like “Hundred Dollar Chicken”, although very tender and flavorful, and sauce was great on the rice, the ingredient choices could be improved upon. Hmmm…. coconut milk, onions and a little curry powder….. better than mayo and dry onion soup mix!
I’m going to try your version!
I like your substitutions which seasoned cooks know to do. I think this recipe is made for newer cooks. Great jumping off point. thank you for the hints!
Are these recipes taste tested before you publish them?
I’m making this tomorrow, i’ll post how it tastes.
After you make, you taste!
What is Tyson chicken????
You Know Mike Tyson? Well Hit him Up!
I’m trying this great looking recipe tomorrow but want to have people note that the degree of the oven in Farenheit being stated as between 320-360 is way too wide of a margin. 160C equals 320 so the best setting in an oven in North America would be 325 degrees. 🙂
THANK YOU!!!!!!!
Why TYSON chicken????? Doesn’t make sense to me. What does that mean, precooked? or just uncooked chicken. I try not to buy prepackaged food…
I made the recipe exactly as stated, and it was SCRUMPTIOUS!!!!!!! I’ll make it again with boneless chicken portions so I can use a knife and fork. Totally awesome results!!!
I made this the other night and it was delicious. The chicken was done to perfection. Loved it.
This chicken dish has become a family favorite. My hubby loves it when I serve rice and green beans with it.
This was good but I won’t make it again. It wasn’t GREAT, which is what I look for when I buy special ingredients.
Fyi 10ml=2 tsp 15ml = 1Tbsp so which is it?0
Each tsp is 5ml. There are 3 tsp in a tbsp So 3 tsp = 15 ml and. 1 tbsp = 15 ml
It sounds like it would be very sweet…mango chutney I will have to check. hmmm
Tyson Chicken? Not sure what you mean. Frozen prepared? Fresh?
Sauce way too thin, but loved the taste.
What a bizarre mishmash of flavors: mayonnaise has a strong flavor of its own, chutney is strongly flavored, yellow American mustard has a sharp, metallic taste that’s far from pleasant, and onion soup mix is built around the flavor of beef broth. This is a bunch of ingredients thrown together at random and sounds repulsive. And any dish that relies on a series of prepared foods like chutney, mayo, mustard, etc. is NOT a seven-ingredient recipe. It has seven components, but dozens of actual ingredients.
Actually all of the ingredients together don’t sound that great…but letting it all bake together for an hour and allowing the flavors to combine, the chicken cooks and realeses all of its juices…not sure they said to add salt and pepper, never skip the seasoning ! I’m willing to give it a try. Sometimes the oddest flavors end up really working well! & Def use Dijon n mustard, not yellow mustard ? I also like the idea of using chicken broth instead of water & a fresh sautéed onion.
Sounds like alot of MSG….Too bad…
Looks gd!
What time for a slow cooker on low?
I would try 6-8 hours. It sounds really good doesn’t it
It won’t brown but that is okay.
Nutritional information??
Why would I “steam veggies” with this? When I cook with the oven — EVERYTHING goes in the oven! Why not bake potatoes and roast a green veggie like Brussels sprouts, green beans, or asparagus at the end?
I wouldn’t change a thing but still need to know where all the oil came from at the end of the cooking, almost 1/2 cup. Used boneless skinless chicken thighs, not a speck of fat on them… I will make again, so delicious but will be prepared for the oil removal.
The oil came from the mayonnaise
Lots of fat/oil comes from the dark thigh meat. Even if you use boneless skinless breats it still has some fat in it. It could have also been the mayo (made of oil and eggs) separating while it baked? I bet a combo of dark meat chicken thighs and high fat mayo.
Wow. Made this and I can’t get enough. Tastes great on salmon and lamb.
What is white onion soup powder?
I’m sure they are taste tested! Her family loved it! And so did I….lol
Do you have to cover the dish when baking?
Can you lightly sear the chicken before baking it?
DO YOU COVER THIS WHILE BAKING ?
Did you brown the chicken first?
I made this and noticed the mayonnaise had separated which made plating it difficult. Any suggestions?
I would pour just the sauce into the blender and blend oh high for maybe 10-15 seconds. That should help a broken sauce!
Can you use something other than mango?
Do you have to use chutney?
that chicken in the picture looks like it was browned before baking …. also looks like they used paprika to me … there is a “Burn” to the skin … that looks so good .. can that com from just roasting?
If put it in a slow cooker, how long do you cook it and at what setting ?
160° didn’t work out well.
Chicken still uncooked after 45 minutes
160 is the Celsius temp. Our ovens use Fahrenheit so it’s the 320 to 375 degrees
That’s a pretty large temperature range. Has anyone come up with an exact temp for American ovens?
How long and at what setting would you need to use to cook this in a crock pot?
You lost me at “1 cup mayonnaise”. Blech.
Can you do this in a crock pot?
I followed this recipe today……Loved It!……my wife announced her “Happy Plate”!!
So cool to hear a man cooked this! Awesome!
Sounds like a winner. I too would vary the ingredients, but just a little to add a sweet with spicy flavor. Will mango juice work?
This recipe states that it can be frozen – do you freeze before or after it has been baked in the oven?
where do you buy chutney? brand please? Not sure what it all is or where to find it.
love this recipe.
320–375 Fahrenheit? That is quite a span! Typo or what? ?
I thought the same – temperature affects cooking time so this seemed very vague to me.
So much sugar. *sigh*
I don’t get the actual recipe here.. it’s a look good and will make my head spin but each person changed the recipe???
The chicken in the picture looks like it was browned first. I will when I make it. Also to Linda’s comment about the soup. Did you use the Beef onion soup mix? Might have been your problem there.
Is this Million Dollar chicken recipe cooked covered or uncovered in oven, recipe does not say??????? Always nice if recipe specifies all recipes covered or uncovered this instruction completes recipes
since no one replied, I am going to bake it 45 min covered and 15 min uncovered. Goes well with Jasmine rice. Doing it for Easter lunch, along with ham….just in case it isn’t good. Chutney is in the sauce area of the supermarket, near BBQ sauces, etc. I first tried in jellies and it wasn’t there.
It can also be found is sauces that is Where I found it.
Loads of added salt and junk in those soup mixes.
/love the recipies esp 7 ing or less thank you for dpomf
Could this be done in a slow cooker?
Never mind
what is Chutney, never heard of it . sound delish
It’s like a relish but usually made with fruit
Do you cover it when you bake it?
Please add me to you mailing list
Have celiac so can’t use dry soup mix. Sounds really ti sweet for me. Migh5tvtry it…
My daughter has a severe reaction to gluten and I have to be very careful on my ingredients. The onion soup mix I used did not contain any wheat or wheat by-products. I hope this helps you.
Excuse me lady’s but this lady has asked 6 times if you can cook this in a clock pot and it would be nice if one of you would answer her question thank u
Yes, almost any casserole can be cooked in a slow cooker. Because each slow cooker is different it is impossible to give a specific time. On low heat it should clock in somewhere between six to eight hours.
Your sounding pretty rude here.Why didn’t you just answer the question? And it’s crock pot not clock pot.
I don’t believe Jack was rude, and his comment was correct. He said they had to clock in which means they had to put down the amount of time six hours or eight hours, using a CROCK POT
Idiotic website that makes you scroll through a bunch of pages. Can’t wait til Google Panda slaps you.
You have to click on 2 pages. Do you see the big red letters on the first page that say “next page” and the instructions above it that tell you to click here in order to get the instructions and ingredients? One click and you have the recipe. You shouldn’t wish for anyone to be slapped as that isn’t very nice. Have a blessed day, Marge!
Going to try this in my Instant Pot pressure cooker with some modifications as follows. A most critical one is the addition of the Asian fish sauce, which should give it a tremendous boost in flavor. Those of you who use fish sauce will know what I am speaking about. (Most major supermarkets carry fish sauce). Pro Tip: don’t use salt and fish sauce at the same time.
Ingredients
8 pieces of Tyson chicken, breasts or thighs.
1 cup coconut cream
1 cup Mango chutney
1 tablespoon Dijon mustard
¼ cup apricot preserves
1/2 cup chicken broth
1 medium onion minced and lightly sautéed in butter
1 teaspoon fresh cracked black pepper
1 teaspoon curry powder
1 Tablespoon fish sauce
Instructions
Mix the ingredients other than the chicken together and pour a quarter of it into a casserole pan. (or pressure cooker)
Place the chicken pieces into the casserole pan.
Pour the remaining mix over the chicken, covering equally.
Bake uncovered for 60 minutes at an oven of 375 degrees F. (or follow your pressure cooker instructions for chicken)
Costco has mango chutney
I made this for dinner last night and it was fabulous! I followed the directions and the ingredient list exactly and the flavor was out of this world. I used bone-in chicken thighs and I baked it about 15 minutes longer than the time stated as I wanted the chicken to be browned on top. It was crispy and succulent! Served it with rice for that lovely sauce, truly delicious! I will definitely be making this again. I never bought chutney before but I will be sure to have some in my pantry from now on! Thanks for sharing this one!
Did you cover it for an hour and then uncover for the additional 15 minutes?
That’s a LOT of mayonnaise……yikes!
Walmart has its own brand of Mango Chutney (so you know chutney has been available a long time for Walmart to copy); you use chutney in recipes as you would any other sauce for flavoring! Have any of you people been cooking longer than a year – not trying to put anyone down, but…… use your brain …. I used only 4 pieces of chicken, so cut recipe in half …. in case I didn’t like it & therefore, wouldn’t have wasted ingredients……As comment above state: “Read & follow directions” & to you who don’t like some of the ingredients,….. change them & name of recipe.
What can I substitute Lipton chicken soup powder with? I have Celiac disease and everything has to be GF. Thank you
Check generic brands. My daughter is also extremely allergic to gluten and has to be GF or suffer the uncomfortable consequences. My package didn’t have any gluten or by-products in it and she had no problems.
Use chicken broth instead of water and cook some diced onions in it instead of the lipton packet.
The questions asked here are some of the stupidest I have ever heard! It is common sense folks, not rocket science. BTW, if you change this, and change that, you are not making the named recipe, so why comment? Sheesh!!!
Apricot jam sounds good but Orange Marmalade sounds better…. 😉
I think this recipe is open to various changes with the ingredients. I couldn’t find mango chutney and substituted peach salsa. I used apricot preserves instead of jam, and frozen chicken thighs. It turned out GREAT, and will definitely make it again!! (I did allow about an extra 1/2 hour because of the frozen chicken. Be brave, be bold…most of you have been cooking for a while, experiment a little if you can’t find the exact ingredients! I’m sure you won’t be disappointed with your choices!
You’re so positive! That’s awesome. The persons comment above yours was just rude! Thank you for being sweet and realizing people are allowed to change ingredients to their liking.
One last question. What kind of Mango Chutney. You didn’t specify…*l*
This is NOT the recipe for million dollar chicken, like not even close
Like, it’s my version of Million Dollar Chicken 🙂
Jessica, my recommendation is that you call your recipe ‘BILLION DOLLAR CHICKEN’….it’s better than any other one, I’m sure.
I agree! Thanks for the suggestion, Ginette 🙂
To the kind person who wrote this recipe…..it’s wonderful. Thank you and it is complete and clear, as well as simple.
What is the matter with these people???!! They can’t figure their way around Mango Chutney and Mayonnaise….good grief!
IKR…OMG . It is wonderful
FFS people, please read! MANGO Chutney and who cares what BRAND just get the freaking mango chutney, and get whatever BRAND Mayonnaise YOU like.
I am beginning to think there are no adults asking the questions.
Made this, and it truly is yummy, tastes good the next day too. I used the chutney my grocer had, and I used apricot preserves, as my grocer didn’t have it in jam form. Served it with rice, and cut green beans.
The flavor was great, but I think my sauce turned out too thin…I followed recipe but I am wondering if 3/4 cup water is too much? Any suggestions.
I’m making this recipe right now! I always use Purdue chicken and hellmans mayo. I used preserve instead of jam because I could not find jam. Chutney was hard to find. I kept on looking in the jelly/jam aisle. It’s where they have Indian, international foods. At first I thought it said apricot chutney. I was searching for that but came across the mango so thank goodness I decided to get it. I’ll post how we liked the recipe later
How could this be turned into a crockpot recipe? You
This site is a stitch! Hang on are you ready????????? I used Peach Chutney (its what I had) do not like Mayo – to oily – use Miracle Whip – yellow mustard? nope used Dijon and jam was pineapple as I had no apricot. I used boneless, skinless chicken breasts which I cut up (only 5 pieces). I di season the breasts with salt and pepper.
160 c. is 320 F ( not 375) so just to be totally inconsistent – did 330 F. It was a keeper! Not sure what will be in the house next time around but that will be a new experience :-). I did use the remainder of my jar of Chutney so perhaps I will try Mango as its replacement. Bottom line, have fun with it – that’s what cooking is all about! CHEERS!!! Half the fun was reading the comments 🙂
I needed a good laugh tonight! If you wonder why, just read and start reading the comments. Same questions asked 5 or more times. (Chutney, cover or not cover, too much mayo, dry onion soup mix or make your own, beef flavored? What is Chutney, where do you find Chutney, mango Chutney, mango Chutney, mango Chutney????? What kind of Mango Chutney? Sigh, I don’t think I will bother posting any recipes. Lololololololol 😉 😉 😉 😉
lol Good reading here in the comments. lol I love this recipe but had to divide it in half.
Made this it’s delicious Thank you!!!
Of course it taste like a Million Bucks. It has like a Million lbs of MSG in it.
What is chicken? What is a crock pot? Can I just pour in a bottle of wine and not read this anymore? 🙂
OMG! May I join you?! ?
About the Mango Chutney……I saw two kinds at my grocery store, one sweet, and one spicy, which also has ginger in it, so it’s called Spicy Mango Ginger Chutney. I bought both with the intention of tasting each one first to see which one I liked. But instead of doing that, I just went with the sweet mango chutney (it was in the Indian food section or international isle). So, that being said, it was very good, however, next time I will try the spicy. The only thing I thought this recipe needed was a little heat to work against the super sweet apricot jam. In fact, I did sprinkle the top of the dish with black pepper before popping it in the oven, and I wish I had used more. SO….I hope this answers some of the mango chutney questions.
What kind of chutney?
That’s quite a range in temp for F. 320-375?? Can you narrow it down a little?
Sorry, looked on Google. 160 C = 320 F.
I didn’t know what kind of chutney to use so I used Thousand Island dressing instead.
Also, I had no preserves at home so I added an extra can of Campbells cream of mushroom
We hate Kraft products so I used Miracle Whip.
My family did not care for this recipe.
So in other words, you’re reviewing your own recipe, not the one posted. Sheesh.
What’s Chutney?
Chutney is kind of like salsa, but of Indian origin. It’s made of fruits and/or vegetables and spices.
OMG. reading these comments/questions made me want to rip my hair out!!!
I will make this tomorrow; sounds great!
Can anyone who made this tell me what actual Fahrenheit temperature they used and how long?
I have made this recipe several times and love it!! Do not cover the chicken while roasting. Yes, the chicken browns itself while roasting. I found it best when I marinated the chicken in the sauce for 24 hours. The chicken is very tender & juicy. I have used orange marmalade and apricot preserves, too. I also highly recommend adding sliced onions (sautéed in butter prior to putting casserole together). I left the onions in rings, rather than chopped. I use chicken thighs and roast for 1 hour at 350 degrees. Otherwise, I followed all the ingredients and directions. I have served the gravy over jasmine rice and mashed potatoes – the sauce is very good and flavorful. Our favorite dinner was with dressing, mashed potatoes, a crisp salad & steamed veggie. Don’t forget to highly season the chicken with salt and pepper before adding to the sauce! Enjoy!!!
Well, I did t have chicken so I tried beef. Don’t know what chutney is so 8 put some cinnamon applesauce. Used cinnamon because someone said don’t leave out spices, etc. ( you can debate if cinnamon is a spice after I am gone). Seemed to be debate about the correct temp. I am in USA so I closed my eyes and turned dial. I had apricot preserves, or was it jam, and needed to use that up so put it in. Didn’t have time to dice onion so I just put it in whole, will peel after cooking. Couldn’t remember the time so I cooked it for 12 hrs. Had in laws over to eat it, told them someone paid a lot of money for the recipe. It turned out fabulous, I had instant mashed potatoes, each person could just add their own hot water for whatever then wanted. I say it turned out great because in laws won’t come over to house anymore, they even stopped calling…??…ok, I am a man and I do cook most of the food in our house. I may have slightly enamored the truth about recipe, etc. But ladies ( well most of you) I always read comments about a recipe, usually helpful. This thread is so entertaining I probably will quit watching TV and read these! You all are a riot! All in fun…and people love my cinnamon buns recipe ( actually was my moms, but I can cook)…cheers
It seems autocorrect had some different ideas about some words.
Any suggestions for something other than the onion soup mix? My husband can’t eat onions but this sounds great otherwise. I just feel like omitting it altogether will take a lot from the flavor.