Sunday, March 16, 2008
Sour Cream and Dill Chicken
8 chicken pieces, skinned
Pepper, to taste
1 can cream of mushroom soup
1 env. onion soup mix
1 c. sour cream
1 tbsp. lemon juice
1 tsp. dried dill weed (or 1 tbsp. fresh)
1 (4 oz.) can sliced mushrooms, drained
Place chicken in a single layer in a 13x9 inch baking pan. Sprinkle with pepper. In bowl, 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 or rice. Serves 6-8.
NOTE: The first time we had this, the flavor of the onion soup mix was stronger than the flavor of the dill and sour cream. The second time, we used a different brand and it tasted better. We also used fresh mushrooms, which I liked better. Recipe from the Second Amendment Sisters cookbook.