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Dilled Sour Cream Chicken



  • 8 to 10 skinless chicken pieces
  • Pepper to taste
  • 1 (10 3/4 ounce) 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
  • Paprika
  • Wide egg noodles, cooked


  1. Place chicken in a single layer in a 9 x 13-inch baking pan.
  2. Sprinkle with pepper.
  3. Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms. Pour over chicken.
  4. Sprinkle with paprika.
  5. Bake uncovered at 350 degrees F for 1 hour or until chicken is tender.
  6. Serve over egg noodles if desired.

Yield: 4 to 6 servings


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