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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
    4 servings

Ingredients

  • 8 chicken drumsticks, skin removed
  • Pepper to taste
  • 1 can (10-1/2 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

Directions

  • 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 and sprinkle with additional dill.
Nutrition Facts
2 drumsticks: 359 calories, 21g fat (9g saturated fat), 98mg cholesterol, 1346mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 29g protein.

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