Sour cream \"n\" dill chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | 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 |
Directions
Place chicken in a single layer in a 13 in. x 9-in. x 2-in. baking pan. Sprinkle with pepper. Combine 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
From the files of Al Rice, North Pole Alaska. Feb 1994
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