DILL CHICKEN W. WILD RICE & ASPARAGUS
4 lb chicken
8 oz. fat free sour cream
8 oz. greek yogurt
1 envelope dry onion soup mix
1 tsp lemon juice
2 tbsp dill weed
2 - 10.75 oz cans heart healthy cream of mushroom soup
pepper to taste
Put chicken into a greased 9x13 baking dish. Combine remaining ingredients & then pour over chicken & sprinkle with pepper. Bake at 350 degrees for 30 minutes or until chicken is white in the center (I found that it took longer than 30 min).
Serve with wild rice and asparagus! YUM!
Serves 10-14 people