“This is an easy recipe for chicken slow roasted in a delicious creamy dill sauce.” - by SKIPPER72
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 647 cal
- 32%
- Fat
- 43.4 g
- 67%
- Carbs
- 10.8 g
- 3%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"I did this recipe with skinless chicken tenders, I added a 1/2 tsp Dill, & 1 Tsp Salt. The recipe is a Keeper..." See more"
ilikefood
"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 ..." See moreand 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!!!"
Jessica Arena
"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..." See more 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!"
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