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.


  1. How did you feel about the canned 'shrooms? I tend to favor fresh mushrooms over the canned variety any day of the week. Do you think that would work?

  2. Yeah, I think fresh mushrooms would have been better than the canned, Shark, at least as far as texture goes. I don't know if you would notice a difference in flavor, though.

  3. I made this last night for FHE and the three Gillins singles all enjoyed it. I replaced the canned mushrooms with sliced fresh mushrooms, and instead of just 4 oz. I dumped in an entire box. Aside from the fact that we all love mushrooms, it was nice if anything to just give something other than chicken a feature as a solid ingredient in this dish.

    The onion soup flavor was pretty strong, but we didn't feel that it overpowered the dill flavoring too much. The only complaint we had was that the sauce was too watery. We think this recipe may have been devised before the food industry jerks decided to start pumping all their bird meat with water so as to give them more volume. I may try to play with this in the future, perhaps by cooking some rice WITH the dish itself rather than on its own -- but it may take a few trials to figure out exact ratios. Organic chicken would be a good way to get the recipe as intended, though it's a little more expensive.

  4. Brittany and I didn't have any problems with it being too runny. Maybe it was the brand of chicken you used.

  5. I know this is WAY past the time you made/posted these comments, but fresh mushrooms actually hold a lot of water in them even though they seem dry. All that water in the mushrooms probably made the sauce runny.