Dilled Sour Cream Chicken
8 to 10 chicken pieces, skinned
Pepper to taste
1 can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
Cooked wide egg noodles (optional)
Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle
Combine mushroom soup, onion soup mix, sour cream, lemon juice, dill
and mushrooms. Pour over chicken. Sprinkle with paprika. Bake
uncovered at 350 degrees F for 1 hour or until chicken is tender.
Serve over egg noodles if desired.
Makes 4-6 servings.