Sour Cream and Dill Chicken

Submitted by Justmez2

"Picture is worth a 1,000 words or so they say...I like having the picture sometimes to see what it's suppose to look like, from A Taste of Country, however when you tweak here and there, you've created a new masterpiece maybe worth 2,000 words!!! Serve with a salad and garlic bread, yummmmmmy!"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 6

ingredients

• 8 -10 skinless chicken pieces (I used breast and thighs)
• 1 teaspoon black pepper
• 1 cup baby carrots
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
• 1 (2 ounce) envelope dry onion soup mix
• 1⁄2 cup sour cream
• 1 teaspoon lemon juice
• 1 teaspoon dill weed, chopped
• 1 (4 ounce) can sliced mushrooms, drained
• 1 onion, sliced into rings
• 1⁄2 teaspoon paprika
• 1 (16 ounce) package angel hair pasta

directions

1. Place chicken in a single lay in in a 13" x 9" x 2" baking pan.
2. Sprinkle with black pepper.
3. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken.
4. Sprinkle paprika over chicken.
5. Top with sliced onions.
6. Cook pasta according to pkg directions.
7. Bake uncovered at 350 degrees for 1 hour or until chicken is tender.

Reviews

[Darlene28]

My parents couldn't stop raving about this chicken. I actually ended up doubling the recipe because I hadn't realized that I wasn't the only one who took a package of chicken out for supper that night but it was wonderful. No leftovers!!! Thanks a bunch.

 

[BogeysMom]

Smelled wonderful - tasted wonderful. Thank you for posting.