Saturday, February 2, 2008

Chicken Hotdish

Inspiration: Tim's love for the "hotdish" made me choose this recipe from, and Tim loved it.

  • 8 boneless chicken thighs
  • 1 tablespoon olive oil
  • 1 pinch ground black pepper
  • 1 pinch salt
  • 1 pinch paprika
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 cup sour cream
  • 1 tablespoon lemon juice (optional)
  • 1 teaspoon dried dill weed (optional)

  1. Brown chicken in oil over medium heat and place in a 9 x 13 inch greased baking dish.
  2. Sprinkle with salt, pepper, and paprika to taste.
  3. Combine mushroom soup, onion soup mix, sour cream, lemon juice, and dill weed and pour over chicken.
  4. Bake at 350 degrees F for one hour, or until chicken is tender and sauce is brown.

Notes: I omitted the lemon juice and dill as I didn't have any on hand. Next time I will add them.

Tim's Rating: 9.5/10
Liz's Rating: 6/10

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