Creamy Chicken and Dill

• 4 -6 boneless skinless chicken breasts
• 12 teaspoon pepper
• 1 (10 3/4 ounce) can cream of mushroom soup
• 0.5 (8 ounce) envelope dry onion soup mix
• 8 ounces low-fat sour cream
• 1 tablespoon lemon juice
• 2 -3 tablespoons fresh dill, chopped
• 1 (8 ounce) can sliced mushrooms, drained
• 5 green onions, chopped
• 1 tablespoon paprika

1. Place chicken in a single layer in a 9 x 13-inch baking pan.
2. Sprinkle.
3. with pepper.
4. ( I sometimes like to fry the chicken in a bit of butter first for a crustier meat).
5. Combine soup, soup mix, sour cream, lemon juice, dill, and mushrooms.
6. Pour over chicken.
7. Sprinkle with paprika.
8. Bake covered at 350.
9. degrees for 1/2hour, and add chopped green onions, then uncover for 1/2 hour or until chicken is tender.
10. delicious served with rice or noodles.

chicken breasts, pepper, cream of mushroom soup, onion soup, lowfat sour cream, lemon juice, fresh dill, mushrooms, green onions, paprika

Taken from www.food.com/recipe/creamy-chicken-and-dill-365382 (may not work)