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Ingredients
6 to 8 Chicken thighs, boneless, skinless
Pepper to taste
1 (10 3/4 ounce) Can cream of mushroom soup
1 Envelope dry onion soup mix
8 Ounces sour cream
1 Tablespoon lemon juice
1 Tablespoon fresh, chopped dill
OR
1 Teaspoon dried dill weed
1 (4 ounce) Can sliced mushrooms, drained
Paprika
Wide egg noodles, cooked
Instructions
Place chicken in a single layer in a 9 x 13-inch 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 350F for 1 hour or until chicken is tender.
Serve over egg noodles if desired.