Creamy Dill Chicken Bake Recipe

About this recipe

A hearty and flavorful dinner featuring tender chicken baked in a creamy dill sauce with mushrooms and egg noodles. Perfect for high-protein meal seekers.

Ingredients

• 1 Combo Tendercuts Chicken Curry Cut Skinless 450G + Fresh Eggs White Eggs 6 Pieces
• 1 pc (200 g) Amul Sour Cream
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 160 g Wai Wai Chinese Hakka Egg Noodles
• 400 g Agapi Protein Greek Yogurt (Natural)
• 1 Bunch Dill Leaves (Sabbasige Soppu)
• 1 Pack Button Mushroom (Anabe)
• 50 g On1Y Onion Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. Place 8 pieces of chicken in a single layer in a 13 x 9-inch baking dish.
3. 3. In a mixing bowl, combine 1 cup of greek yogurt, 1 teaspoon of onion powder, 1 cup of sour cream, 1 tablespoon of lemon juice, 1 tablespoon of dill leaves, and 1 can of button mushrooms. Mix until smooth.
4. 4. Pour the prepared sauce evenly over the chicken in the baking dish.
5. 5. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
6. 6. Remove the foil and bake uncovered for an additional 15 minutes, or until the chicken is fully cooked and the sauce is bubbling.
7. 7. While the chicken is baking, cook 300 g of egg noodles according to package instructions. Drain and set aside.
8. 8. Serve the baked chicken and sauce over the cooked egg noodles for a complete meal.