Ingredients

• one whole chicken
• 2 c. rice
• 3/8 c. (0.9 oz) dried dill
• 8 oz. container sour cream

Preparation

Preheat oven to 350F.

Boil the chicken in salted water, to which you’ve added around 1/4 c. of dried dill. When done, remove the chicken, bone it, shred the meat, and reserve.

Cook the rice in 3 c. of the broth that remains, remembering to stir in all of the dill and chicken bits that sank to the bottom. (Reserve the remaining broth.) Put the rice in a buttered 13"x9" casserole dish. Add the chicken in a single layer.

Take the sour cream and thin it with a bit of the broth. Add the remaining 2 tbsp. of dried dill. Cover the chicken with the sour cream mixture

Bake until the top layer starts to get a few golden-brown spots.