Dill and Sour Cream Chicken
Creamy, hearty and wholesome, you will enjoy our Dill and Sour Cream Chicken. This is an easy to prepare chicken recipe for Dutch oven cooking that is great served over noodles or spatzle.
6-8 chicken breasts cut into thirds
8 oz package of mushrooms sliced
1 cup thinly sliced onions
1 cup frozen peas
1 can (condensed) cream of mushroom garlic soup
1 envelope onion soup mix
8 oz sour cream
2 teaspoons dill weed (to taste)
½ teaspoon fresh ground black pepper (to taste)
1 tablespoon lemon juice
Place chicken pieces in bottom of Dutch oven. Layer mushrooms, peas and onions over the chicken. In a bowl mix together the remaining ingredients then pour over the chicken.
Bake at 350° for approximately 1 hour or until chicken is thoroughly cooked. If cooking outdoors use 25 lit charcoal briquettes with 15 placed on top ad 10 placed beneath your Dutch oven. Serve with rice, spatzle or egg noodles.
Serves 6 - 8