| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 8 |
|
Chicken pieces, skinned Pepper to taste |
| 1 |
cn |
(10-3/4 ounces) condensed cream of mushroom soup, undiluted |
| 1 |
|
Envelope dry onion soup mix |
| 1 |
c |
(8 ounces) sour cream |
| 1 |
tb |
Lemon juice |
| 1 |
tb |
Fresh dill, chopped or 1 teaspoon dill weed |
| 1 |
cn |
(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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