Thursday, June 28, 2007

Sour Cream & Dill Chicken


  • 8 to 10 chicken pieces, skinned
  • Pepper to taste
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 envelope dry onion soup mix
  • 1 cup (8 ounces) sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped or 1 teaspoon dill weed
  • 1 can (4 ounces) sliced mushrooms, drained
  • Paprika
  • Cooked wide egg noodles, optional
Place chicken in a single layer in a 13-in. x 9-in. x 2-in. baking pan. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika.
Bake, uncovered, at 350° for 1 hour or until chicken is tender. Serve over egg noodles if desired. Yield: 4-6 servings.

Sooooo good!

1 comment:

Stephanie said...

Looks wonderful! I will have to try it. :)