Sour Cream N Dill Chicken Recipes

SOUR CREAM 'N' DILL CHICKEN

Steps:

• Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

SOUR CREAM 'N' DILL CHICKEN

Steps:

• Place chicken in a single layer in a 13-in. x 9-in. x 2-in. 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° for 1 hour or until chicken is tender. Serve over egg noodles if desired.© Copyright Reiman Publications, 1993-1997

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 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.

CHICKEN AND DILL FRICASSéE WITH SOUR CREAM SHORTCAKES

Steps:

• Make the shortcake biscuits
• Into a bowl sift together the flour, the baking powder, the baking soda, the salt, and the sugar. add the dill and the shortening, and blend the mixture until it resembles meal. Stir in the sour cream and the milk and stir the mixture until it just forms a soft but sticky dough. On a floured surface roll or pat out the dough 1/2 inch thick and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.
• Make the fricassee
• In a skillet cook the mushrooms in 1 tablespoon of the butter over moderate heat, stirring occasionally, until they give off their liquid and reserve the mixture. In a large saucepan melt the remaining 3 tablespoons butter over moderate heat and in it cook the shallot until it is softened. Add the flour and cook the roux, stirring, for 5 minutes. Add the broth in a stream, stirring, and cook the mixture, stirring, for 5 minutes. Add the cream and boil the mixture, stirring occasionally, for 10 minutes. Add the peas, the lemon juice, the salt, the dill, the chicken, the ham, the reserved mushroom mixture, and pepper to taste and simmer the mixture for 10 minutes, or until the chicken is heated through.
• Arrange a biscuit, heated and split, on each of the 6 dinner plates, spoon some of the fricassee over the bottom half, and cover it with the top half of the biscuit.