Sour Cream Dill Chicken
8-10 chicken tenderloins (boneless)
1 can cream of mushroom soup
1 envelope dry onion soup mix
1 cup sour cream
1 T lemon juice
1T dried dill
1 can (4 oz.) mushrooms (drained)
paprika
cooked noodles
Place chicken in a single layer in a 9 by 13 pan. Sprinkle with paprika. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms. Pour over chicken. Bake, uncovered, at 350 degrees for 1 hour, or until done. Serve over bed of noodles.
This entrée goes well with parmesan rolls, fresh green beans with bacon and fruit salad.
Enjoy!