Sour Cream and Dill Chicken |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Picture is worth a 1,000 words or so they say...I like having the picture sometimes to see what it's suppose to look like, from A Taste of Country, however when you tweak here and there, you've created a new masterpiece maybe worth 2,000 words!!! Serve with a salad and garlic bread, yummmmmmy! Ingredients:
8 -10 skinless chicken pieces (i used breast and thighs) |
1 teaspoon black pepper |
1 cup baby carrots |
2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted |
1 (2 ounce) envelope dry onion soup mix |
1/2 cup sour cream |
1 teaspoon lemon juice |
1 teaspoon dill weed, chopped |
1 (4 ounce) can sliced mushrooms, drained |
1 onion, sliced into rings |
1/2 teaspoon paprika |
1 (16 ounce) package angel hair pasta |
Directions:
1. Place chicken in a single lay in in a 13 x 9 x 2 baking pan.
2. Sprinkle with black pepper.
3. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken.
4. Sprinkle paprika over chicken.
5. Top with sliced onions.
6. Cook pasta according to pkg directions.
7. Bake uncovered at 350 degrees for 1 hour or until chicken is tender.
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