Reviewed: Apr. 2, 2009

So...I did make a substitution, but this was a tasty dish! I didn't have any onion soup, so I threw in a handful of french's onions and about a 1/2 tsp of chicken builion. Other than that, I used all the other ingredients, and followed the instructions. It was really tasty, and the dill made it something different from the typical "cream of whatever and meat" dish. I'm looking forward to trying it with the onion soup. Another good way might be with c/o chicken, minus the onions...for a straight up creamy dill chicken...I love this website!

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bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Mar. 31, 2009

This sure is salty. After I mixed the sauce mixture, I tried it and didn't think it was salty. Somehow after it's cooked, it's much saltier.

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MLYIN

Cooking Level: Expert

Home Town: Taipei, Taipei, Taiwan

Living In: Bellevue, Washington, USA

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Reviewed: Mar. 14, 2009

This was good! Next time I'll add a container of mushrooms. Using bottled lemon juice worked just fine!

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courtney

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Reviewed: Mar. 3, 2009

Needed a quick recipe and found this one. Very tender and easy to make. A bit bland so I will tinker with some of my own spices next time. I will make this one again.

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FIREBOTT

Cooking Level: Intermediate

Home Town: Vermilion, Ohio, USA

Living In: Sandusky, Ohio, USA

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Reviewed: Feb. 21, 2009

This was really delicious. The ONLY change I made was not browning the chicken to save time. Thank you so much.

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Jodie

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

Wow, my husband was totally impressed w/ this recipe. He immediately said it gets 5 stars! I was a bit scared of the saltiness mentioned by some, so I put no salt in and only 1/2 pkg. onion soup mix, but it was a bit bland still when I tasted it b4 putting it together, so I added the whole pkg. I think the reason it wasn't too salty for us is the fact that I put potato chunks and fresh baby carrots in the bottom of a glass pan and microwaved it about 6 minutes to get a head start while frying the chicken w/sliced onions. I would highly recommend draining the chicken b4 putting it in the pan on top of the potatoes and carrots. I added about 1/2 cup milk and a tad more sour cream to the soup mixture and poured over top and baked about 1 1/2 hr at 350. It was heavenly w/ just the right amount of fresh lemon and dill. Try it, but make sure you taste the sauce b4 dumping it in. I do not think people who use chicken breasts can give a very accurate rating. That is a whole different dish. There is nothing like thighs in my opinion!!!!

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poppyseed

Cooking Level: Expert

Living In: Fredericksburg, Ohio, USA

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Reviewed: Feb. 10, 2009

Looking for something to make with boneless,skinless chicken thighs, I decided to try this recipe. I placed a few sliced potatoes and carrots in the bottom of the 9x13 greased baking dish as suggested by "SYDLY", and sprinkled with pepper and garlic powder. I browned the boneless-skinless thighs on both sides in a hot nonstick pan (no need for any oil), until they were nice and golden and placed these on top of the vegetables in the pan. I put the sauce ingredients in the same nonstick pan (to stir up any juices and brown bits left from the chicken) over medium heat along with at least 1/2 cup. of 1% milk and stirred well to combine. I left out the salt and lemon juice since I didn't have any, and only used 1/2 of the dry onion soup as others have suggested. Poured the sauce covering everything in the baking dish and baked as directed. This turned out delicious. I was surprised since I do not like sour cream. It had wonderful flavor which was not overpowered by any one ingredient. The wonderful taste makes up for what this dish might lack in eye appeal. Next time I would like to try using fat free sour cream. Thanks for the recipe and thanks for the suggestions of others.

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Poutbaby

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2009

I love this recipe! I skip the browning of the meat part to make it quicker. To make it healthier I use 98% fat free mushroom soup and light sour cream (to reduce fat) and only half the packet of onion soup mix (to reduce sodium). Doesn't diminish the flavor at all! The dill adds such a great flavor and goes so well with the sour cream. You can also add a little white wine to the sauce. This is great served over white rice. In my photo I served it with "Italian Veggie Bake" from the Kraft website.

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Dianne

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: St. Cloud, Minnesota, USA

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Reviewed: Jan. 29, 2009

Loved it! I did not add the pinch of salt as previous reviews suggested. It was perfect.

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ctqui

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Reviewed: Jan. 18, 2009

I used four bonelesss skinless chicken breasts and added a small bag of frozen vegetables (sugar snap peas, carrots, and baby corn). I used 1/2 light sour cream and 1/2 regular because that is what I had on hand. I did not cook the chicken breasts ahead of time. Instead, I covered the casserole for the first 40 minutes, and then uncovered it for another 30 minutes to let it brown. I served it over egg noodles as another reviewer had suggested. My husband couldn't stop raving about it and ate half the casserole!

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weez

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Reviewed: Jan. 15, 2009

Good comfort food on a chilly night. I thought the lemon and dill gave an nice flavor to the sauce. Since I didn't have onion soup mix, I made my own with low sodium beef bouillion and onion powder (this might solve the salt problems some were having). I sauteed an onion before browning the chicken and added canned mushrooms to the sauce. Served over brown rice.

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Karen

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Reviewed: Jan. 5, 2009

The best!!! I used chicken breasts, halve of the onion soup mix, no salt. I served over white rice with steamed broccoli.

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Heather

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Reviewed: Jan. 1, 2009

Good with rice and will add more to make extra sauce. We will make this dish again.

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jrc1251

Cooking Level: Intermediate

Home Town: Raymore, Missouri, USA

Living In: Lee's Summit, Missouri, USA

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Reviewed: Nov. 25, 2008

This was wonderful... I used boneless thighs, cream of mushroom soup with garlic (thats all I had on hand), and dried herb flavored soup mix (again all I had on hand) instead of the onion soup mix. I also didnt use the salt or brown the chicken before I put it in the oven. This will be a regular at our house. Thank you

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hurleygirly2002

Cooking Level: Expert

Home Town: Bullhead City, Arizona, USA

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Reviewed: Nov. 23, 2008

Absolutely delish...I didn't add the pinch of salt and it turned out great. I also doubled the recipe because I have a big family. Even my step-son, who is a picky eater, loved this recipe. Definitely will fix again!

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BabynewyearRN

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Reviewed: Nov. 18, 2008

awesome taste

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cristinlin

Cooking Level: Expert

Living In: Portales, New Mexico, USA

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Reviewed: Nov. 4, 2008

I'm sorry, but I made this exactly as written without the salt. My family wouldn't eat it. Husband tried but couldn't do it. He thought it was the dill that ruined this recipe, my daughter thought it was the onion soup mix. Took out hubby's mean comment even tho he did say it...

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Trish

Cooking Level: Expert

Home Town: Tyler, Texas, USA

Living In: Loveland, Colorado, USA

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Reviewed: Nov. 1, 2008

I'm sorry but, this was awful. My husband and I couldn't even eat it. Oddly enough my step-kids loved it. It isn't worth making though.

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blythem

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Reviewed: Oct. 27, 2008

Wow! What a pleasant surprise! I normally don't like dill weed, but this was quite good. My husband liked it a lot too. I'm not a fan of chicken thighs, so I will be making this again but with chicken breasts. It was so quick and easy and I wouldn't change a thing! Loved it!

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