Dilly Chicken

I didn’t expect to like chicken and dill.  In this recipe, the dill is a great compliment to the chicken and lemon.  I think it’s a great way to dress up the chicken. 

Dilly Chicken

• 4 pounds boneless, skinless chicken thighs
• 2 C sour cream
• 1 envelope dry Lipton Onion Soup Mix
• 2 tsp lemon juice
• 2 Tbsp dried dill weed
• 2 cans cream of chicken (or mushroom) soup
• Salt and pepper to taste
• 1 sleeve Ritz crackers, crushed
• 1/2 C butter melted

Preheat oven to 350 degrees.  Spray a 9×13 pan with non-stick cooking spray.

Put the chicken in the 9×13 pan.  In a medium mixing bowl, combine sour cream, soups, dry soup, lemon juice and dill weed.  Taste to see if it needs salt or pepper and add as needed.  Pour evenly over chicken.

Coat crushed Ritz crackers with melted butter.  Sprinkle evenly on the top of the chicken and sauce mixture. 

Bake at 350 for 30 to 40 minutes or until chicken is cooked through.

Serve with mashed potatoes or rice and a simple green salad or steamed broccoli.