Sour Cream And Dill Chicken

• 8 -10 skinless chicken pieces (I used breast and thighs)
• 1 teaspoon black pepper
• 1 cup baby carrots
• 2 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
• 1 (2 ounce) envelope dry onion soup mix
• 1/2 cup sour cream
• 1 teaspoon lemon juice
• 1 teaspoon dill weed, chopped
• 1 (4 ounce) can sliced mushrooms, drained
• 1 onion, sliced into rings
• 1/2 teaspoon paprika
• 1 (16 ounce) package angel hair pasta

1. Place chicken in a single lay in in a 13" x 9" x 2" baking pan.
2. Sprinkle with black pepper.
3. Combine soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken.
4. Sprinkle paprika over chicken.
5. Top with sliced onions.
6. Cook pasta according to pkg directions.
7. Bake uncovered at 350 degrees for 1 hour or until chicken is tender.

chicken, black pepper, baby carrots, condensed cream, onion soup, sour cream, lemon juice, dill, mushrooms, onion, paprika, pasta

Taken from www.food.com/recipe/sour-cream-and-dill-chicken-115122 (may not work)