Ingredients
Scale
- 1 1/3 cups homemade “condensed” cream of mushroom soup
- 2/3 cup milk
- 1 cup sour cream
- 1 tablespoon dry dill weed
- 2 pounds chicken breasts (about 4 breasts and tenderloins)
- butter to grease the baking dish
- salt and pepper to taste
For garnish:
- 2 teaspoons butter
- 1 cup sliced almonds
Instructions
- Preheat oven to 350F degrees.
- Grease bottom of a 9×13 glass, pyrex casserole dish.
- Cut the breasts in half and place them and any breast tenderloins on the bottom of the casserole dish.
- Warm homemade condensed cream of mushroom soup.
- Whisk in milk then sour cream and dill weed.
- Pour warm dill sauce over the chicken and bake for 30-40 minutes.
- While the chicken is cooking, lightly brown the almonds in 2 teaspoons of butter and set aside. (Watch these carefully … they brown quickly and burn easily.)
- When the sauce is bubbly and the chicken is cooked thoroughly, remove the casserole from the oven and let cool for 5 minutes.
- Serve chicken over brown basmati rice or whole wheat noodles.
- Garnish with browned, sliced almonds.
Notes
We recommend using organic ingredients when possible.
There are lots of ways to garnish this chicken dish. I know my Aunt Gige used croutons, but I thought almonds would be a healthier, crunchy twist!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Cuisine: American
