Dilly Chicken Recipe - Allrecipes.com
Dilly Chicken Recipe
  • READY IN hrs

Dilly Chicken

Recipe by  

"This is an easy recipe for chicken slow roasted in a delicious creamy dill sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    2 hrs
  • READY IN

    2 hrs 15 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
  3. Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2006

I did this recipe with skinless chicken tenders, I added a 1/2 tsp Dill, & 1 Tsp Salt. The recipe is a Keeper

 
Most Helpful Critical Review
Nov 18, 2006

Taking a suggestion from another reviewer, and being short on time, I tried this in the crock pot. It came out a oily, greasy, bland mess. I might try making it again - this time following the recipe exactly!

 

27 Ratings

Feb 16, 2006

I am so glad I found this recipe. It's very similar to another dill chicken recipe I have but slightly lower in fat. The only thing I changed was I cooked everything in a crockpot instead for 7 hours and instead of using cream of mushroom I used low fat cream of chicken. It made a lot of gravy and I served it over mashed potatoes. Excellent!!!

 
Sep 20, 2006

I made this dish for my family and boyfriend last night and it got RAVE reviews. Coming from my dad especially, that's saying a lot. I did make a few changes though. I sauteed the chicken with 3 cloves of garlic and paprika first, until just brown and drained the fat. Then I mixed the ingredients for the sauce, increasing the dill to 5 tsp and tripling the onion soup mix, and poured the mixture right into the pan! Brought it to a boil, reduced heat and let simmer for 30 minutes. Why turn on the oven if you don't have to? The stove offers more control over doneness. So tender and flavourful. Thanks for the recipe!

 
May 08, 2006

This recipe is FABULOUS! The only change I made was to triple (at least) the dill, which gave a fantastic flavor. I've made this recipe several times, and I did find that (at least for me) the comment at the end "The longer you can cook it, the better it will taste," did not work - the second time I left it in the oven about 10 minutes longer than it calls for, and it turned out bland, burnt, and dry. I'd follow the directions to a T, and you'll get a great, easy chicken and some gravy for mashed potatoes too!

 
Jan 24, 2006

This is really good and easy to make. Next time I make this I will mix everything toghether and then pour over chicken. I think it would be better that way. Great recipe.

 
Oct 21, 2005

Pretty good, but nothing too exciting.

 
Jul 07, 2005

Thank you for this recipe, I put it in the oven in the morning for 1 hour, turned off the oven and heated it up again that eve. My whole family gobbled it up! Always looking for tasty chicken recipes!

 

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Nutrition

  • Calories
  • 647 kcal
  • 32%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 176 mg
  • 59%
  • Fat
  • 43.4 g
  • 67%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 51.1 g
  • 102%
  • Sodium
  • 713 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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