Sour Cream And Dill Chicken Recipes

SOUR CREAM & DILL CHICKEN

Steps:

• Lightly spray a 9x13 baking dish with Pam Cooking Spray.
• Place chicken in a single layer in baking dish.
• Sprinkle with pepper.
• Combine cream soup, soup mix, sour cream, lemon juice and dill weed.
• Pour over chicken.
• Sprinkle with paprika.
• Bake, uncovered, at 350°F for 1 hour or until chicken is tender.

SOUR CREAM CHICKEN

Steps:

• Preheat oven to 350°. In a shallow bowl, combine first seven ingredients. Place bread crumbs in a separate shallow bowl. Coat chicken with sour cream mixture, then coat with bread crumbs., Arrange chicken on a rack in a foil-lined 15x10x1-in. baking pan. Bake, uncovered, 30 minutes. Drizzle with butter; bake 15-20 minutes or until juices run clear.

SOUR CREAM CHICKEN ENCHILADAS

Steps:

• Position an oven rack in the top third of the oven and heat the oven to 350 degrees. Coat a deep 9-by-13-inch baking dish with cooking spray.
• In a large bowl, whisk together the enchilada sauce, condensed soup and sour cream. Spread 1/2 cup in the baking dish; set aside the remaining 3 1/2 cups creamy enchilada sauce.
• In a medium bowl, combine the chicken and chiles (including any liquid from the can); set aside.
• Sprinkle about 2 heaping tablespoons mozzarella on a tortilla, then add a heaping 1/3 cup of the shredded chicken and chiles. Tightly roll up the tortilla and place it seam side down in the prepared baking dish. Continue filling and rolling the remaining tortillas with 2 tablespoons mozzarella and a heaping 1/3 cup chicken mixture, placing the tortillas in the baking dish as they are filled, pushing the rolled tortillas as needed to fit in a single layer.
• Pour the reserved creamy enchilada sauce over the filled tortillas. Bake for 20 minutes. Remove from the oven and sprinkle the remaining mozzarella on top. Bake until the cheese is melted, about 15 minutes. If you'd like it to be a bit browner in spots, you can pop it under the broiler for another minute or two.
• Sprinkle enchiladas with tomato and cilantro and pass with lime wedges for squeezing on top. Serve enchiladas with rice and beans, if desired. Store leftovers in a covered container in the refrigerator for up to 4 days; reheat in a 300-degree oven.

SOUR CREAM AND DILL CHICKEN

Steps:

• Place chicken in a single lay in in a 13" x 9" x 2" baking pan.
• Sprinkle with black pepper.
• Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken.
• Sprinkle paprika over chicken.
• Top with sliced onions.
• Cook pasta according to pkg directions.
• Bake uncovered at 350 degrees for 1 hour or until chicken is tender.

DILLY CHICKEN

Steps:

• 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.

CHICKEN FRICASSéE WITH CREAMY SWEET-AND-SOUR DILL SAUCE

Steps:

• Bring water with chicken to a boil in a wide 6-quart heavy pot, skimming froth. Add thyme sprigs, bay leaf, peppercorns, and 1 teaspoon salt, then reduce heat and simmer, uncovered, 10 minutes.
• While chicken simmers, peel carrots and parsnips, then cut each carrot and parsnip crosswise into 3 equal lengths. Halve or quarter thicker pieces lengthwise so pieces are roughly the same size. Add to chicken along with onion, celery, and garlic and simmer, uncovered, until parsnips are tender, 10 to 15 minutes more. Transfer carrots and parsnips with a slotted spoon to a large bowl, then continue to simmer chicken until tender, 5 to 10 minutes. Transfer chicken with tongs to a bowl, then pour broth through a sieve into another large bowl. Let chicken and broth cool, uncovered, 15 minutes.
• Chill broth, uncovered, until fat rises to top and solidifies, about 4 hours.
• Meanwhile, tear chicken into bite-size pieces, discarding skin, bones, and remaining solids in sieve. Chill chicken with carrots and parsnips, covered, about 4 hours.
• Remove and reserve 1/4 cup solidified fat from stock. (If you have less than 1/4 cup fat, add butter.) Melt fat in a wide 4-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 3 minutes (do not brown). Stir in chicken broth. Bring to a boil, stirring constantly, then reduce heat slightly and simmer briskly, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, 30 to 50 minutes. Add milk and cream, then simmer until reduced to about 3 1/2 cups, 10 to 15 minutes. Stir in chicken with vegetables, remaining 1/2 teaspoon salt (or to taste), and vinegar and sugar to taste and cook, stirring gently (avoid breaking up vegetables), until heated through. Stir in dill.