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Dilly Chicken

Dilly Chicken

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SKIPPER72

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 647 kcal
  • 32%
  • Fat:
  • 43.4 g
  • 67%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 51.1 g
  • 102%
  • Cholesterol:
  • 176 mg
  • 59%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

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

Sherie
8
2/23/2006

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

ilikefood
8
2/16/2006

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!!!

Sonia M.
7
9/20/2006

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!