Reviewed: Apr. 3, 2012

We like this. It was easy. I would not add any salt next time, though. Even a pinch is too much. Will make again.

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Reviewed: Apr. 2, 2012

I love this recipe. It is tangy, but also rich. I've actually had people tell me that after eating this, they crave it and beg me to make it again. Nice and easy to make too...so a great meal on a budget and in a crunch. I like it was chicken rice-a-roni and a veggie as my quickie meal.

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Karen

Reviewed: Mar. 5, 2012

great recipe! didn't think it was salty at all

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iluv2cook!

Reviewed: Jan. 17, 2012

Used chicken breasts instead of thighs, omitted the salt & replaced 1 c. sour cream with 1 c. plain yogurt. Browned the chicken in an oven-safe skillet and added sauce to pan before baking in the over. Served the chicken with sauce over whole wheat spaghetti. Delish!

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jettagirl

Reviewed: Jan. 1, 2012

This chicken is so moist and flavorful! I am not a big fan of chicken but made this because my boyfriend is...I WILL be helping him eat the leftovers!

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sunlovinlady

Reviewed: Dec. 21, 2011

This was great. Even my picky 7yo liked the chicken! The sauce was creamy and tangy without being overwhelming. The dill gave it a special taste. I made it exactly as written, except I didn't add any extra salt to the chicken (the onion soup mix and condensed soup have enough). I used the whole packet of onion soup mix and didn't think the dish was too salty. And I added thinly sliced red potatoes to the dish for the entire baking time. I used cream of celery soup, but I think any soup would work.

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TINASQUIRREL

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Cooking Level: Intermediate

Reviewed: Dec. 12, 2011

Awesome!!! I was looking for something different for chicken thighs. I changed 2 things, I browned my chicken in a little butter and didn't add the salt. Very Good!! Thanks for sharing this recipe.

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Laura

Reviewed: Nov. 17, 2011

Recipe was a big hit. Only thing I did different was cover the chicken while baking. Left it with lots of sauce

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Cathy G

Reviewed: Oct. 21, 2011

A great easy base for endless variations! That is why, as stingy as I am, I bumped it up to 4 stars. My only changes (because of what I had on hand): used roasted garlic cream of mushroom soup, added a can of cut asparagus, and after frying cut chicken breast, I deglazed the pan with approx. 1/8th cup asparagus liqiud and added to sauce. Of course fresh asparagus would probably be better and add more texture, the canned is what I had, cheaper, and stayed with the spirit of easy, like the rest of this dish. Will definitely make again, and continue to tweak it.

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DADSTHECOOK

Cooking Level: Intermediate

Reviewed: Oct. 20, 2011

Wow, this was really easy (ingredients you likely already have on hand) and very tasty! I substituted 3 large boneless skinless chicken breasts that I cut in half. Didn't even bother browning. Just put the chicken in a lightly oil sprayed dish, sprinkled pepper and paprika on them, and pour the soup/cream/juice mixture on top. I omitted the dill weed and added a little more light sour cream to the mixture since I had read the reviews about it being a little salty. Cooked for about 1hr 15 minutes. Easy and delicious!

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