This is an easy recipe for chicken slow roasted in a delicious creamy dill sauce.
INGREDIENTS (for 4 servings):
- 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
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 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.