Sour cream and dill chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8-10 Chicken pieces, skinned | ||
| Pepper to taste | ||
| 1 | can | Condensed cream of mushroom soup, undiluted (10 3/4 oz.) |
| 1 | each | Envelope Dry onion soup mix |
| 1 | cup | Sour cream (8 oz.) |
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Fresh dill, chopped OR |
| 1 | teaspoon | Dill weed |
| 1 | can | Sliced mushrooms, drained (4 oz.) |
| Paprika | ||
| Cooked wide egg noodles, optional | ||
Directions
Place chicken in a single layer in a 13" x 9" x 2" 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 degrees for 1 hour or until chicken is tender.
Serve over egg noodles if desired. Yield: 4-6 servings. SOURCE: *Rebekah Brown, Three Hills, Alberta, Country Woman Magazine May/June 93 POSTED BY: Jim Bodle 11/93
Submitted By SHARON STEVENS On 11-06-94
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