Reviewed: Feb. 25, 2008

Followed the recipe to a 'T'. Delicious. The extra sauce goes well with mashed potatoes or rice.

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Lynna_Maria

Cooking Level: Expert

Home Town: Arcade, New York, USA

Living In: Lindale, Texas, USA

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Reviewed: Feb. 23, 2008

very good

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Stephanie

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: Feb. 9, 2008

My husband & I love this for dinner. I changed it up a little one night, I used Lipton's Vegetable Soup dry mix with Cream of Celery soup, and it was awesome, too! A little tangy, we liked it like that though.

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sweetp27

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Reviewed: Feb. 7, 2008

This recipe was absolutely fabulous! The only modfications I made were I took another user's review's suggestion and added sliced potatos. Also, I didn't have any onion soup mix on hand so I made a homemade version by combining minced half onion, one cube vegetable bouillon and teaspoon crushed celery seeds. Then added that to the sauce. My family just raved about the meal and the potatos were very tender and delicious cooked in the sauce. We're defintiely adding this into our meal rotation.

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Ringolover5

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jan. 31, 2008

I loved this recipe and so did the rest of my family. It was very easy and it was different from your typical chicken casserole dish. I think the dill in the sauce is what made this dish.

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asmith

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Reviewed: Jan. 24, 2008

Excellent recipe! First time I tried it I used 2 large pork chops(thick). Didn't have any dill so I used basil. We both liked it.

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COOKIEQUEEN45

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Reviewed: Jan. 19, 2008

We all loved this easy recipe followed to a tee except for the amount of chicken (I used 12). I used a whole sachet of onion soup which contains more than an ounce I am sure. I did not add salt because I know the soup mix is rather salty. I served this on whole wheat bow tie pasta with a side of steamed broccoli and a salad. Delicious supper.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Jan. 13, 2008

All things I love: Easy, tasty and cheap! I will be making it again and again.

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Alli

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Corona, California, USA

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Reviewed: Jan. 13, 2008

I made this for my husband, and he LOVED it!!! I really only had to make one adjustment to the recipe. My husband and children are allergic to wheat, so we can't use any canned soup. Insteadm we make our own soup base and add water. I was, however, able to find wheat-free onion soup mix, so that was fine. We love this recipe and will make it often. Thanks for submitting it!!!

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Heidi W.

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Reviewed: Jan. 9, 2008

Truly the BEST of quick, super tasty, and EASY (wow... I mean EASY!) weeknight meals. Oh, and did I say tasty?? :-) Lowfat sourcream worked great! I also used cream of mushroom soup w/ garlic. A fantastic, delicious meal! Thanks!

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EMT

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

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Reviewed: Jan. 6, 2008

Wow! A great recipe the whole family will love. I used the recipe almost as written, except I did not brown the chicken first and I used a whole cut up chicken instead of 8 thighs. It was ridiculously easy to prepare and delicious. I served brown rice alongside it drizzled with the flavorful sauce from the pan.

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nhaft

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Reviewed: Jan. 1, 2008

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.

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Lisa from Toledo

Cooking Level: Expert

Living In: Toledo, Ohio, USA

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Reviewed: Dec. 26, 2007

What a versatile recipe!!! Feel free to play with it, clearly (as others have shown) it works! I didn't brown the chicken first, or use salt, pepper or dill. I cut up and tossed in a potato and a carrot, cooked the chicken frozen so it took about an hour and twenty minutes to cook through but it was perfect! Could be served over rice, mashed taters or pasta. I had none (having used the one tato in the house already and thought mashed would be a little too much) and served it over bread, worked fine. Lemon juice, sour cream, cream of mushroom soup and the Onion soup combo was perfect, not too salty at all. Really, ideal. Used the recipe with pot roast today and it was absolutely wonderful!!! Worthy 10 stars!

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Mitzi

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2007

I used only half a packet of onion soup mix and omitted the salt. Great recipe...quick, cheap and easy.

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LLANDAFF

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Reviewed: Dec. 3, 2007

Very good.. we really enjoyed this. Made exactly how written. Thanks.

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kateh

Cooking Level: Intermediate

Home Town: Medford Lakes, New Jersey, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 2, 2007

My husband is usually critical of most new recipes, but he liked this one as soon as he tasted it. I did make some changes based on what I had on hand, so here's what I did: Half the veg oil, and about 1/2 T butter. Just my preferred method of browning. I completely omitted the salt, pepper, and paprika. We were out of cream of mushroom, so I used cream of asparagus instead. I would love to try it with the cream of mushroom, though, since that's one of the reasons I chose this recipe. I also omitted the dill, as I couldn't see how it would possibly help the flavor, and I'm out of it anyway. I served this over our favorite sour cream/garlic mashed potatoes with steamed veggies. This was a huge hit at our house, and I will definitely be making it again this winter!

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Emily Suzanne

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Reviewed: Dec. 1, 2007

I just made this tonight and we all loved. I made it with Cream of Asparagus soup because my daughters don't like mushrooms. This was really good and easy. The chicken was so tender it fell apart.

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Trish

Cooking Level: Intermediate

Home Town: Sayville, New York, USA

Living In: West Sayville, New York, USA

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Reviewed: Nov. 29, 2007

Good recipe! Instead of chicken thighs, I used sliced chicken breasts. To make the dish a bit creamier, I added 1/4 cup of sour cream.

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Nov. 26, 2007

Love it! I soak the chicken thighs in water and seasoning salt in a ziploc bag and put in the fridge for 1 hr. After, I rolled in bed of flour with onion powder, garlic powder, and black pepper and fried it until brown. I didnt have onion soup mix so I only used onion powder.The chicken came out tender and juicy and a little bit crispy after baking. Serve with mashed potatoes and vegetable. Excellent Sunday dinner!

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CATHEKORN

Cooking Level: Intermediate

Home Town: Ewa Beach, Hawaii, USA

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Reviewed: Nov. 16, 2007

This was amazing and simple! Didn't have onion soup mix, so I used the dry onion gravy mix that I had handy...maybe that helped lessen the over powering onion taste other reviewers had. Added 1/2 onion sliced and a long spash of dry white wine and it was the perfect touch! Served with mashed potatoes and used sauce as the gravy. Will make again this weekend!

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