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

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.

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  • 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 Facts

647 calories; 43.4 g total fat; 176 mg cholesterol; 713 mg sodium. 10.8 g carbohydrates; 51.1 g protein; Full Nutrition

Reviews (21)

Read More Reviews

Most helpful positive review

Rating: 4 stars
09/20/2006
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! Read More
(10)

Most helpful critical review

Rating: 2 stars
11/18/2006
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! Read More
(5)
27 Ratings
  • 5 star values: 10
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
09/20/2006
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! Read More
(10)
Rating: 4 stars
09/20/2006
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! Read More
(10)
Rating: 5 stars
02/16/2006
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!!! Read More
(8)
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Rating: 4 stars
02/23/2006
I did this recipe with skinless chicken tenders I added a 1/2 tsp Dill & 1 Tsp Salt. The recipe is a Keeper Read More
(8)
Rating: 5 stars
05/08/2006
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! Read More
(7)
Rating: 5 stars
01/24/2006
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. Read More
(6)
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Rating: 4 stars
09/25/2008
My family enjoyed this recipe thanks to the help of some reviews. I think the recipe as-is would not be that great. I used chicken tenders which worked out great because there was no grease from the chicken and it cooked much faster. I also mixed all the ingredients in a bowl and then poured it over the chicken which I seasoned w/ salt and pepper. I added about 3x more dill and I am soooo glad I did that but next time I'll add even more! The sauce was really runny and I wanted it to be more gravy-like so I ended up having to add some cornstarch to get the right consistency I wanted. I also added broccoli and corn to get some veggies in. Overall this dish has a good flavor and it's fast and easy which is always a thumbs up for me. Read More
(5)
Rating: 5 stars
07/07/2005
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! Read More
(5)
Rating: 2 stars
11/18/2006
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! Read More
(5)
Rating: 4 stars
10/21/2005
Pretty good but nothing too exciting. Read More
(5)