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Sour Cream ‘n’ Dill Chicken

With six children and two boarders, it seems I'm always cooking for a crowd. 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. You can easily get it ready Sunday morning and let it cook while you're away at church. —Rebekah Brown, Three Hills, Alberta
  • Total Time
    Prep: 10 min. Bake: 1 hour
  • Makes
    8 servings


  • 8 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 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


  • Place chicken in a single layer in a 13x9-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° until chicken is tender, 1 hour. If desired, serve over egg noodles.
Nutrition Facts
2 pieces : 289 calories, 17g fat (6g saturated fat), 95mg cholesterol, 708mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 26g protein.

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Average Rating:
  • shannondobos
    Dec 19, 2018

    This was really good! I made it exactly as written. I generally don't cook with soup, but when I was needing a quick dinner that I just wanted to throw in the oven, this jumped out at me. The chicken was moist, and the sauce was delicious. I'll definitely make it again.

  • Loiscooks
    Aug 4, 2016

    Very good! I used chicken breasts. I was out of mushrooms, but I made this anyway. It was delicious. The sauce is excellent, and the chicken very moist. I will definitely make this again.

  • best of home cooks
    Jan 25, 2016

    So delicious, was a hit. Tender and very flavorful . Wouldn't change a thing so easy to put together. I served it over egg noodles and peas on the side. Will be making this again.

  • kh33
    Jan 28, 2015

    Also an all time favourite of mine. I use chicken breasts and serve with mashed potatoes. It is a very easy weekday meal that uses ingredients I always have on hand.

  • Toonietoad
    Aug 30, 2014

    Lots of the readers work full time and appreciate any time saving steps in recipes. This is not a gourmet recipe site but a home cooked meals site. Our moms used soups to flavor meals. As my mother said if you don't have anything nice to say dont say anything at all!My family really enjoy the taste and I appreciate getting to eat something that tastes great before 9 PM!!!

  • stanleymel
    May 10, 2012

    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!

  • punkysquirrel
    Mar 16, 2012

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

  • livinglife
    Sep 3, 2011

    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!!!

  • jmkasprak
    Jul 8, 2011

    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.

  • kredhead
    Apr 15, 2010

    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's a keeper!