Ingredients
4
4 servings
- •1 tablespoon vegetable oil
- •8 chicken thighs
- •1 teaspoon salt, or to taste
- •0.25 teaspoon ground black pepper
- •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
- •1 teaspoon dried dill weed
Instructions
- 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).
Nutritional Facts
Per 4 servings
- Calories: 636
- Carbohydrate: 13g
- Fat: 49g
- Fiber: 1g
- Protein: 36g
- Sugar: 2g
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