Reviewed: Oct. 6, 2008

Excellent recipe. I did cut out the salt as other people recommended. I also added 1 cup of fresh sliced mushrooms and 1 cup of milk to the sauce. This made a great gravy for the mashed potatoes. My family loved it!

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Chrysand3Boys

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Tucson, Arizona, USA

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Reviewed: Sep. 7, 2008

Super Easy and yummy. I used cream of celery because I don't like mushrooms and didn't have cream of chicken - still good! Thanks for advice about halfing the onion soup.

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Jenns

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

I thought this recipe was very easy. I didn't brown the thighs I just put them in a greased dish. I didn't use any salt either. Since most of the reviews said the onion soup made it too salty I substituted French fried onions and crushed them up (@4 tbsp)and added a touch of onion powder. My 4 year old cleaned her plate.

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Heather M.

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Reviewed: Aug. 18, 2008

I made this for my family, and we all loved it! It's almost impossible to find something everyone will enjoy, but this one of those rare occasions. It's very homey, and simple. Definitely one I'll keep making.

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hulagirl

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Reviewed: Aug. 10, 2008

Great! I loved the sauce and doubled it.

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jen

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Reviewed: Aug. 3, 2008

wonder full recipe just little salty I would not add the salt called for. very simple too. 4 for being a little salty

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ADW

Cooking Level: Intermediate

Living In: Willmar, Minnesota, USA

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Reviewed: Jul. 11, 2008

This recipe was quite yummy! I love dill and cream of mushroom soup! My husband enjoyed it as well. Thank you!

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Stepharoo

Home Town: Burlington, Ontario, Canada

Living In: Waterdown, Ontario, Canada

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Reviewed: Jul. 10, 2008

This recipe was delicious! I used chicken breasts instead, preheated the oven to 425 & cooked them for 20 min. I also only used a dollop of the sour cream mixture on each piece of chicken before baking, and heated the rest on the stove with a 1/2 cup heavy cream to use as a creamy sauce for a side dish of egg noodles. Yum!

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MARISTCHICK

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Reviewed: Jul. 6, 2008

Yummy! This chicken was great! I only had 4 chicken thighs, and I eye-balled most of the ingredients. I didn't have dill weed, but added some garlic. I also seasoned the chicken with seasoning salt and pepper. I wish I had had some rice, because the "gravy" made by baking was yummy.

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HappyBakerBrittany

Cooking Level: Intermediate

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Reviewed: May 30, 2008

Very good - the entire family liked it - even my picky teenage daughter. Had to use dry veggie soup mix instead of onion, and I added Pepperidge Farm dry stuffing mix on top. I think we'd all prefer chicken breasts though - the skinless, boneless thighs were a little too fatty.

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Melissa S.

Cooking Level: Expert

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Reviewed: Apr. 10, 2008

This was so simple yet so flavorful. An excellent weeknight dish!

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Kim Schizas

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Reviewed: Mar. 30, 2008

This was very good but pretty salty, as so many other reviewers said. But the flavor was really good. I think I'll double the sauce next time.

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Lil Deb

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 28, 2008

yep, 5 stars cause it may be a canned soup recipe but it's good. My husband isn't usually a fan of soup and chicken, but enjoyed this as did my 1yr old. I think the dill and sour cream was the trick. made recipe as is but used boneless, skinless thighs.

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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Reviewed: Mar. 24, 2008

Turned out great. I did cut the onion soup mix in 1/2, so glad I did. I also added some milk and some slivered garlic and dried minced onion. Great dish to throw together with what you have on hand. I served it with sweet potatoe fries and stir fried veggies.

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tlmcb

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Reviewed: Mar. 17, 2008

I used chicken breasts instead of thighs. I though this just tasted like onion dip that you would dip chips in over chicken. We didn't care for it.

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BUSY GAL

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Mar. 13, 2008

interesting concept. i used boneless chicken breasts instead of thighs and left out the dillweed. it was a little bland and not at all what i thought it would taste like, but it wasn't too bad. i probably won't make it again, it just didn't work for me.

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NYblondie

Cooking Level: Beginning

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Reviewed: Mar. 11, 2008

I liked this and so did my family. Our only complaint was that it was too salty. I didn't salt the chicken like it said to do. Still too salty. Next time I will try using half of the onion soup mix. I used low fat mushroom soup and light sour cream. I also used chicken breasts which I browned using Pam spray. I will make this again. Thanks

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Jill B.

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Reviewed: Mar. 11, 2008

This was really good. We added some parsley, and garlic. Yum!

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wifemotherslave

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

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Reviewed: Feb. 27, 2008

I put in green beans to bake with it. and used Boneless chicken thighs, Came out great! not pretty but good!

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Jennifer King

Cooking Level: Intermediate

Home Town: Santa Maria, California, USA

Living In: Harrisonville, Missouri, USA

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Reviewed: Feb. 25, 2008

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!

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