Sour Cream "n" Dill Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Poultry | 1 | Servings | |
INGREDIENTS
| 8 | Chicken pieces, skinned | |
| Pepper to taste | ||
| 1 | 10-3/4 ounces condensed | |
| cream of mushroom soup | ||
| undiluted | ||
| 1 | Envelope dry onion soup | |
| mix | ||
| 1 | c | 8 ounces sour cream |
| 1 | T | Lemon juice |
| 1 | T | Fresh dill, chopped or 1 |
| teaspoon dill weed | ||
| 1 | 4 ounces sliced | |
| mushrooms drained | ||
| Paprika | ||
| Cooked wide egg noodles | ||
| optional |
INSTRUCTIONS
Place chicken in a single layer in a 13 in. x 9-in. x 2-in. baking pan. Sprinkle with pepper. Combine 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 From the files of Al Rice, North Pole Alaska. Feb 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1562
Calories From Fat: 703
Total Fat: 79.5g
Cholesterol: 183.3mg
Sodium: 10604.2mg
Potassium: 3869.8mg
Carbohydrates: 167.1g
Fiber: 6.5g
Sugar: 105.9g
Protein: 51.4g