Reviewed: Nov. 10, 2007

I liked this recipe, but I would not call it the best. I think maybe next time, I will follow the advice of others and only use half the onion soup mix. I am sure I will make it again though.

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Jen Cantrell

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Reviewed: Nov. 9, 2007

I am giving this a 4 only because my husband really liked it. He put his over rice. I thought the taste of the dill was a bit much. I probably will make again just because my husband liked it so much. My 2 year old also really liked it.

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Kerri

Cooking Level: Intermediate

Home Town: Agency, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 4, 2007

I do it a bit differently. I double the sauce and use 1 onion soup mix, then serve it over pasta. My family loves it. I've even doubled the chicken thighs and 4x the sauce for a larger crowd.

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Mama_Bear003

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Reviewed: Oct. 24, 2007

Excellent and so easy! We all loved this dinner. Served with jasmine rice (a family favorite) and green salad. Will definitely prepare again.

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lstevenson

Cooking Level: Expert

Home Town: Columbia, Maryland, USA

Living In: Harpers Ferry, West Virginia, USA

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Reviewed: Oct. 24, 2007

I thought this recipe was very tasty, but it was too heavy for my family. Husband and daughter said not a keeper. May be better in the dead of winter when you want that heavy stick with you kind of dinner!

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Susan

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

Family loved this with no changes to the recipe.

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pveinot

Cooking Level: Expert

Home Town: Clinton, New York, USA

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Reviewed: Oct. 8, 2007

I see others said this was too salty, but not for my family. I guess it's just what you are used to. We loved it! I did make one small change. I used cream of chicken instead of cream of mushroom, since I have a family member that can't eat mushrooms. Turned out perfect! Thanks for our new favorite chicken dish!

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WaitressChik

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Reviewed: Oct. 4, 2007

I made this recipe last night and it turned out well. I did not quite have a full cup of sour cream so I used an additional can of cream of mushroom. I also omitted the salt and basically browned the chicken with paprika, poured the sauce mixture over it and added a pound of crimini mushrooms. Served over rice with steamed veggies. Yumm!!!

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BellaDiva

Cooking Level: Expert

Living In: Puyallup, Washington, USA

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Reviewed: Sep. 20, 2007

EXCELLENT RECIPE! I served it for the first time to company (rather scary) and got rave reviews! As others have said, I used 1/2 the soup mix and the chicken was seasoned perfectly. My husband could not believe how tender it turned out. We will definitely use it again!!

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GIN

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Reviewed: Aug. 23, 2007

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!

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Jul. 30, 2007

This is a delicious dish! I used half the soup mix as suggested by other reviewers. This will definitely appear on my dinner table again.

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SEMELE30

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

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Reviewed: Jul. 26, 2007

Delicious! Hubby and I devoured it! I didn't change a thing in the recipe, and if I did, it would only be to make a little more sour cream topping so there was more to go around, especially on mashed potatoes. I found a wonderful sour cream potato recipe that went with this perfectly, especially with the sour cream from the chicken. Will definitely make again!

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HOOSIERENVY

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Jul. 24, 2007

Very tasty and easy to make. It was a little too salty (that's without adding the salt as the recipe states). I will try to thin it out in the future and maybe add less of the onion soup mix.

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nolava

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Reviewed: Jul. 22, 2007

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!

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prettysky

Cooking Level: Intermediate

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Reviewed: Jul. 11, 2007

We really enjoyed this recipe. I did make a few adjustments as we like lots of gravy. I subbed 2 cans of cream of chicken soup in place of the 1 can of cream of mushroom (husband is allergic to mushrooms) and added a little milk to thin the gravy out some. The dill and lemon juice added just enough bite to make it a very pleasant treat.

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GREATGIG

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mesquite, Texas, USA

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Reviewed: Jun. 24, 2007

Excellent. Very tasty. Will make it again. I did omit 'pinch' of salt as suggested and it was perfect.

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marisa45

Living In: Sarnia, Ontario, Canada

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Reviewed: Jun. 19, 2007

Though this dish was flavorful and pretty, it was much too salty--and that was WITHOUT salting the chicken pieces as suggested! To fix the problem, I'd reduce the dry onion soup mix by half. Otherwise, it was great served over rice. I will definitely give it another try--perhaps adding a splash of white wine to the sauce!

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RCKim

Cooking Level: Intermediate

Living In: Rancho Cucamonga, California, USA

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Reviewed: May 30, 2007

This was just ok for me. It was very easy, and an easy way to cut down on prep time is to not brown the chicken. I used creamm of chicken soup instead of mushroom, since we're not a mushrooom house. I served this with rice. The kids ate it, but no one loved the large quantity of onions. I also used a dill mix instead of straight dill.

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smllover

Cooking Level: Expert

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Reviewed: Apr. 1, 2007

So good! I browned the chicken in an oven-proof skillet, then spooned (too thick to pour!) the sauce over each thigh in the same skillet. I baked them for about 40 mins. The sauce was too thick for gravy, so I added milk to thin it out. Oh, I used Pampered Chef Dill Mix instead of dill, too. Wow!!!

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Roni

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Reviewed: Mar. 16, 2007

Loved it! Made it in the Crockpot and served it with noodles for the extra sauce. A keeper.

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PAULA WOOD

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