On my first try, this chicken stew came out perfectly! With warm corn tortillas, a side of Spanish rice, and refried beans, I like to serve this chicken vegetable soup.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 pounds bone-in chicken pieces
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup milk
- 1 cup sour cream
- 1 teaspoon dry onion soup mix
- 1 teaspoon dried dill weed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir.
- Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.
Nutrition Facts
| Calories | 647 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 176 mg |
| Dietary Fiber | 0 g |
| Protein | 51 g |
| Saturated Fat | 17 g |
| Sodium | 713 mg |
| Sugars | 4 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
I like to brown the chicken in a little butter with some sliced onion and fresh minced garlic before layering it in the baking dish. I also increase the amount of onion soup mix to a full envelope. We like this over buttered egg noodles. It reminds me a little of swedish meatballs, only with chicken.
I didn’t have sour cream so substituted cream cheese. Worked wonderfly!
I added some mushrooms and thick onion slices but it was really runny and couldn’t decide if it wanted to be a soup or a sauce. Not good enough to have again….I’ll pass.
Recently tried this recipe, I used three large boneless chicken breasts. My husband and I did NOT like this recipe – it basically tasted like boiled chicken with no taste.
My family enjoyed this recipe thanks to the help of some reviews. I think the recipe as-is would not be that great. I used chicken tenders which worked out great because there was no grease from the chicken and it cooked much faster. I also mixed all the ingredients in a bowl, and then poured it over the chicken which I seasoned w/ salt and pepper. I added about 3x more dill and I am soooo glad I did that, but next time I’ll add even more! The sauce was really runny, and I wanted it to be more gravy-like so I ended up having to add some cornstarch to get the right consistency I wanted. I also added broccoli and corn to get some veggies in. Overall, this dish has a good flavor and it’s fast and easy, which is always a thumbs up for me.
Using a crockpot as suggested by reviewer was not a good idea. The recipe has woderful flavor- will bake it next time.
I hate giving this a four star but I did make changes and it was not exactly a I’d give my right arm to eat this kind of dish. As per other reviewers I added more dill to my taste (Love Dill!) and more onion soup mix. It probably could have done with less milk but my boyfriend liked it that it wasn’t thicker. I added a tablespoon or two of cream cheese. I’m not sure what this does to it, I’ve just seen it done with other recipes with cream of mushroom. I think it made it richer in taste, but I am still learning. I did also brown the chicken. I added the rest to the chicken, let it boil, then simmered 30 min. Next time I may use cream of chicken instead just because my boyfriend doesn’t like mushrooms. Overall I really enjoyed it as a weekday meal.
This recipe is delicious. My boyfriend and I tried this instead of a traditional Thanksgiving meal, and we were so happy we did! A jar of French Onion dip worked well as a substitute for sour cream and onion soup mix. I sauteed the chicken with ginger powder, minced garlic, and a splash of olive oil, and to the sauce I added sage and cilantro to taste and a tiny pinch of cream of tartar to thicken it. I did as suggested and cooked the whole thing on the burner. It came out absolutely moist and delicious, and we had enough gravy for two more meals (over potatoes, fried and baked both taste great). Fantastic!
This came out gloppy for me. I won’t be making this dish again. Glad that I added more dill as others suggested, otherwise it would have been a super flop of a dish. I used boneless/skinless chicken vs. bone-in, which I don’t think would have changed the consistency too much. I made it based on most of the rave reviews, and found it disappointing.
Easy and good – it doesn’t get any better than that. Thanks for the recipe Skipper72.
Taking a suggestion from another reviewer, and being short on time, I tried this in the crock pot. It came out a oily, greasy, bland mess. I might try making it again – this time following the recipe exactly!
I made this dish for my family and boyfriend last night and it got RAVE reviews. Coming from my dad especially, that’s saying a lot. I did make a few changes though. I sauteed the chicken with 3 cloves of garlic and paprika first, until just brown and drained the fat. Then I mixed the ingredients for the sauce, increasing the dill to 5 tsp and tripling the onion soup mix, and poured the mixture right into the pan! Brought it to a boil, reduced heat and let simmer for 30 minutes. Why turn on the oven if you don’t have to? The stove offers more control over doneness. So tender and flavourful. Thanks for the recipe!
I made this tonight for the family & got good reviews! I used cream of chicken soup, added several cloves of garlic & a little extra onion soup mix. I also baked it at 425 for about 40 minutes.Served it with buttered egg noodles. Will have this again! Thanks!
I added garlic, of course, and increased the dill. Also served it on rice instead of mashed potatoes. Made glazed carrots as a side. We all liked it very much!
This recipe is FABULOUS! The only change I made was to triple (at least) the dill, which gave a fantastic flavor. I’ve made this recipe several times, and I did find that (at least for me) the comment at the end “The longer you can cook it, the better it will taste,” did not work – the second time I left it in the oven about 10 minutes longer than it calls for, and it turned out bland, burnt, and dry. I’d follow the directions to a T, and you’ll get a great, easy chicken and some gravy for mashed potatoes too!
I did this recipe with skinless chicken tenders, I added a 1/2 tsp Dill, & 1 Tsp Salt. The recipe is a Keeper
I am so glad I found this recipe. It’s very similar to another dill chicken recipe I have but slightly lower in fat. The only thing I changed was I cooked everything in a crockpot instead for 7 hours and instead of using cream of mushroom I used low fat cream of chicken. It made a lot of gravy and I served it over mashed potatoes. Excellent!!!
This is really good and easy to make. Next time I make this I will mix everything toghether and then pour over chicken. I think it would be better that way. Great recipe.
it was ok, definitely nothing special. I also added fresh mushrooms and fresh dill to it, but i wasn’t impressed.
Pretty good, but nothing too exciting.
Thank you for this recipe, I put it in the oven in the morning for 1 hour, turned off the oven and heated it up again that eve. My whole family gobbled it up! Always looking for tasty chicken recipes!