Dilled Sour Cream Chicken
8 to 10 skinless chicken pieces
Pepper to taste
1 (10 3/4 ounce) can cream of mushroom soup
1 envelope dry onion soup mix
8 ounces sour cream
1 tablespoon lemon juice
1 tablespoon fresh, chopped dill or 1 teaspoon dried dill weed
1 (4 ounce) can sliced mushrooms, drained
Wide egg noodles, cooked
Place chicken in a single layer in a 9 x 13-inch baking pan. Sprinkle with pepper.
Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms. Pour over chicken. Sprinkle with paprika. Bake uncovered at 350 degrees F for 1 hour or until chicken is tender.
Serve over egg noodles if desired.
Makes 4 to 6 servings.