Recipe by Lucille Cole
"This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable."
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ground black pepper
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (1 ounce) package
dry onion soup mix
dried dill weed
The sauce is amazing! I added sliced potatoes and carrots to the dish and covered all with the sauce and baked for the hour suggested and the meal was complete and delish!
SALTY SALTY SALTY..forgot to heed the advice of other reviewers. The onion mix, high sodium of canned mushroom soup, and salt seasoning is too much. Next time, I'll skip the salt, halve the onion mix, and use low sodium mushroom soup if it exists. My neighbor made a similar dish for me once, and I was trying to find it on my own. Her chicken was extremely tender and not salty...looks like I just need to get the recipe from her directly. Sorry...has potential, just too darn salty.
This a very good, quick recipe. I've made this many times before, but I have never used sour cream or dry onion soup mix. What I did was to forget the browning, just added the chicken directly to pan,put in the oven,cook till slightly browned,drain the fat,add sour cream mixture,do not add salt,the soup mix has enough.return to oven, I added garlic powder and touch more black pepper. Then I added milk to thin the sauce and served over fluffy white basamati rice, just add a side of green beans,or broccoli a tossed salad, and you have dinner in no time at all.
I made this recipe, but tried to cut the fat and calories. I used cooking spray instead of the oil, I used fat free sour cream, fat free condensed mushroom soup and boneless, skinless chicken thighs. I served this dish over rice... oh my goodness. How delicious! This is a fantastic recipe. The dill & lemon juice just give the recipe a great tangy kick. This recipe was a huge success & is a new family favourite. Thanks!
The sauce is quite rich, but very yummy. And it was easy! I also used boneless skinless chicken breast- I cooked them 3 min per side in the pan and then baked for 45 min & it was perfect. I will make this occasionally for dinner parties.
Love it! I did add some milk to thin out the sauce and used chicken breasts instead. I would not add any salt as the soup mix is salty enough. Served over homemade mashed potatoes and w/your favorite green veggie and you've got dinner!
My husband and I don't add much (if any) salt to our food, so the salty quotient of this dish nearly shot our heads off. If I make this again, I would cut the soup mix in half and in agreement with a previous poster, add milk to what seemed like a rather thick sauce/gravy.
This is rich and satisfying, albeit slightly salty. Using a little less onion soup mix and subsituting onion power may make it better. This would go great with green beans and garlic mashed potatoes.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken In Sour Cream
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 637
** Calories from Fat: 440
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