SOUR CREAM 'N' DILL CHICKEN
With six children and two boarders, it seems I'm always cooking for a crowd. So, almost every recipe I use is doubled or tripled. This one is an updated version of the Sunday dinner my mother would have prepared. You can easily get it ready Sunday morning and let it cook while you're away at church. -Rebekah Brown, Three Hills, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 359 calories, Fat 21g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1346mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 29g protein.
SOUR CREAM CHICKEN
I like this sour cream chicken because you can make it ahead of time. Simply chill the chicken and sour cream mixture together overnight. Then coat with bread crumbs the next day. - Nancy Stec, Upperco, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365 calories, Fat 15g fat (6g saturated fat), Cholesterol 97mg cholesterol, Sodium 899mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 1g fiber), Protein 32g protein.
SOUR CREAM 'N' DILL CHICKEN
Number Of Ingredients 10
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
Nutrition Facts : Nutritional Facts Serves
CHICKEN IN SOUR CREAM
This is a family favorite of ours, and I also serve it to company. Serve this delicious chicken recipe along with a salad, rolls, and a vegetable.
Provided by Lucille Cole
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Heat vegetable oil in a skillet over medium heat. Brown chicken on both sides and transfer to prepared baking dish. Season with salt, pepper, and paprika to taste.
- Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed. Pour over chicken.
- Bake in preheated oven for one hour, or until chicken pieces are done and sauce is browned. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 636.2 calories, Carbohydrate 12.6 g, Cholesterol 183.2 mg, Fat 48.8 g, Fiber 0.6 g, Protein 36.1 g, SaturatedFat 17.2 g, Sodium 1865.7 mg, Sugar 1.6 g
SOUR CREAM AND DILL CHICKEN
Picture is worth a 1,000 words or so they say...I like having the picture sometimes to see what it's suppose to look like, from A Taste of Country, however when you tweak here and there, you've created a new masterpiece maybe worth 2,000 words!!! Serve with a salad and garlic bread, yummmmmmy!
Provided by Justmez2
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 459, Fat 11.8, SaturatedFat 4.2, Cholesterol 8.9, Sodium 1446.9, Carbohydrate 74.7, Fiber 4, Sugar 6.9, Protein 13.8
SOUR CREAM & DILL CHICKEN
I believe I got this recipe from Taste of Home. It was submitted by Rebekah Brown. Chicken came out very moist and tender, and sauce is delicious.
Provided by LainieBug
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 220.6, Fat 17.5, SaturatedFat 8.9, Cholesterol 26.8, Sodium 1235.1, Carbohydrate 13.3, Fiber 0.6, Sugar 3, Protein 3.8
THE REAL "DILL" CHICKEN SANDWICH
Provided by Sunny Anderson
Categories main-dish
Time 1h27m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Butterfly chicken breasts and set aside. In a food processor combine the dill and parsley and pulse until finely chopped. Reserve 1/4 cup of the herb mixture for spread, set aside.
- In a plastic bag set in a medium bowl, combine remaining herb mixture, half the lemon juice, 1/4 cup olive oil, and salt and pepper, to taste. Place chicken in a plastic bag, add marinade, seal, and massage to distribute marinade evenly on the chicken. Refrigerate 1 hour, flipping once halfway through.
- Meanwhile to make the herb spread, in a small bowl mix together remaining herb mixture, remaining lemon juice, lemon zest, sour cream, mayonnaise, pepperoncini, and salt and pepper, to taste.
- Preheat grill to medium-high. Remove chicken from bag being careful not to remove herbs. Season with salt and pepper and cook on grill, turning once, until juices run clear, approximately 6 minutes on each side. Remove to a cutting board and cut each breast in half.
- To assemble sandwich: cut ciabatta pieces in half horizontally, slather one side of bread with dill-pepperoncini spread. Place chicken on other slice, top with baby greens, and finish with the piece of bread covered with dill-pepperoncini sauce.
DILL CHICKEN WITH CREAM SAUCE
This is pretty quick to make and has a great flavor. Dill is so tasty. I found this in a land of lakes cookbook years ago.
Provided by jellyko
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in 10 inch skillet until sizzling.
- Halve and pound thin the chicken breasts.
- Add the salt, dill, pepper and garlic to skillet with butter.
- Add chicken and cook medium heat turning occasionally until chicken browned and fork tender, approximately 10- 15 minutes.
- Mix sour cream, cream cheese, 1/4 tsp dill, 1/8 teaspoons salt, and lemon juice in small bowl to make sauce.
- Serve on top of chicken.
- Can also be served on rolls with lettuce and tomato.
CREAMY DILLED CHICKEN CASSEROLE
Quick and easy casserole with unique flavor combinations.
Provided by skippi
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 524.3 calories, Carbohydrate 37.4 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 37.8 g, SaturatedFat 6.5 g, Sodium 1534.7 mg, Sugar 7.1 g
DILLY CHICKEN
This is an easy recipe for chicken slow roasted in a delicious creamy dill sauce.
Provided by Kim Truba
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 2h15m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 10.8 g, Cholesterol 175.9 mg, Fat 43.4 g, Fiber 0.1 g, Protein 51.1 g, SaturatedFat 16.5 g, Sodium 713.2 mg, Sugar 4.1 g
DILL-LEMON CHICKEN
From the fix it and forget it lightly cookbook. Creamy and yummy, but not very guilty. We like this served over brown rice or herbed rice. Please note that the cooktime is for chicken breast halves NOT whole chicken breasts. Adjust accordingly. Also, this is intended for crockpots with heating elements in the sides and bottom not the ones with heating elements on the bottom.
Provided by SarahBeth
Categories < 4 Hours
Time 3h5m
Yield 4 breast halves, 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine sour cream and all seasonings in a small bowl and whisk until smooth.
- Spoon about 1/4 of the sour cream mixture over the bottom of your slow cooker.
- Arrange chicken in a single layer over top and pour remaining sauce over chicken and spread until even.
- Cover and cook on low for 3-4 hours.
Nutrition Facts : Calories 188.3, Fat 2.3, SaturatedFat 0.9, Cholesterol 74.2, Sodium 122.9, Carbohydrate 9.8, Fiber 0.1, Sugar 4.6, Protein 30.3
CRISPY SOUR CREAM AND ONION CHICKEN
Picture sour cream and onion dip slathered on chicken cutlets, dredged in panko bread crumbs, and fried until crisp like a potato chip, and you'll envision this recipe. The marinade doesn't just deliver flavor here: The lactic acid in the sour cream also keeps the thin chicken breasts juicy. Shower the crispy chicken with fresh chives and lemon juice, or, if you crave something creamy for dunking, pair it with a dip of sour cream, lemon juice and chives.
Provided by Ali Slagle
Categories weekday, poultry, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Pat chicken dry, and season both sides with salt and pepper.
- In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)
- In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.
- Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.
- Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil's ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.
- Serve chicken with more chives and lemon wedges for squeezing.
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