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Sour Cream 'n' Dill Chicken Recipe

Sour Cream 'n' Dill Chicken Recipe photo by Taste of Home

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With six children—16 to 6—and two boarders, it seems I'm always cooking for a crowd. (My husband says that we must have a revolving door!) So almost every recipe I use is doubled or tripled. This one is an updated version of the Sunday dinner my mother would have prepared—and the latest favorite with my family. You can easily get it ready Sunday morning, slip it in the oven, set the time and let it cook while you're away at church.

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Sour Cream 'n' Dill Chicken Recipe

Prep: 10 min. Bake: 1 hour

Yield: 4-6 Servings

10 60 70

Ingredients

8 to 10 chicken pieces, skin removed
Pepper to taste
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 envelope onion soup mix
1 cup (8 ounces) sour cream
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped or 1 teaspoon dill weed
1 can (4 ounces) mushroom stems and pieces, drained
Paprika
Cooked wide egg noodles, optional

Directions

Place chicken in a single layer in a 13-in. x 9-in. baking dish. Sprinkle with pepper. Combine the 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 if desired. Yield: 4-6 servings.

Originally published as Sour Cream 'n' Dill Chicken in Country Woman May/June 1993, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Sour Cream 'n' Dill Chicken

Sour Cream 'n' Dill Chicken

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Reviewed on May. 10, 2012 by stanleymel

I accidentally forgot to put the sour cream in it and everyone still loved it. in fact they said the next time i make it not to put the sour cream in cause it might mess with the taste they like! also i didnt use egg noodles...i made rice and green beans instead. tasted great!

Reviewed on Mar. 16, 2012 by punkysquirrel

Absolutely declicious recipe! Everyone throughly enjoy it. This will become a weekly favorite in our household. :)

Reviewed on Sep. 03, 2011 by livinglife

This is one of our all time favorite recipes from Taste of Home. On those cool fall/winter days the most delicious aroma fills the kitchen and everyone is eagerly awaiting supper time. There is no hesitation serving this to important dinner guests as it always gets rave reviews and they want the recipe. I know when I warm up the leftovers in the staff lunch room - everyone comes in wanting to know what smells so good and could they please have the recipe. This dish reminds me of a chicken recipe that my grandma made - we loved it!!!

Reviewed on Jul. 08, 2011 by jmkasprak

Next time I'll use half an envelope of onion soup mix and more dill weed so it's less salty and more "dilly". I liked the color that the paprika added.

Reviewed on Apr. 15, 2010 by kredhead

Wow..this was like chicken stroganoff...Yummy & flavorful! Super easy because I had everything on hand and takes zero time to prepare. I used cream of mushroom with garlic for the soup and doubled the amount of mushrooms. One thing I would change is the amount of sauce, it was delicious, so it could have used almost double. Which is what I will do the next time I make this...it's a keeper!

Reviewed on Mar. 10, 2010 by myn125

it doesn't seem to matter who i make this for, everyone comments on how tasty this easy supper dish is!

Reviewed on Dec. 28, 2009 by linsvin

Love cooking with creamed soups! Used chicken breasts and cut in half. Lots of flavor but not so much gravey as I like. So simple to put together...no chopping, just open up jars or cans! Really looks and tastes like I spent alot of time. Definitely one for recipe box for those quick night dinners.