Ingredients for Sour Cream Dill Chicken
- Chicken Pieces
- Black pepper to taste
- Cream Of Mushroom Soup
- Dry Onion Soup Mix
- 8 oz sour cream
- 2 tablespoons lemon juice
- 1 tablespoon dried dill weed
- 1 teaspoon paprika
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How to Make Sour Cream Dill Chicken
- Preheat oven to 350°F (175°C). Lightly spray a 9x13 inch baking dish with cooking spray.
- Arrange 1.5 lbs boneless, skinless chicken breasts in a single layer in the prepared baking dish.
- Season chicken generously with black pepper.
- In a medium bowl, whisk together: 10.75 oz can condensed cream of mushroom soup, 1 oz package dry onion soup mix, 8 oz sour cream, 2 tablespoons lemon juice, and 1 tablespoon dried dill weed.
- Pour the sauce evenly over the chicken breasts.
- Sprinkle 1 teaspoon paprika over the top.
- Bake uncovered for 50-60 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
12g
Fat
44g
Carbs
4g