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Chicken and Stuffing "Warm Goo", with 2 variations

This recipe probably serves about 4 people. I've named this recipe for its' creamy, gooey sauce.

Ingredients: Basic version:

3 chicken thighs or 2 chicken breasts (or a combination)
1 can reduced-fat cream of mushroom soup
1/2 c. yogurt, sour cream, or a combination of the two
large pinch of red pepper flakes
large pinch of black pepper
1/2 tsp. each dill and italian seasoning blend
1 package of Stove Top or other stuffing, chicken flavor, prepared
1/2 cup grated cheese (cheddar or jack work well)

Variation 1:

2 tsp. vegetable or olive oil
several cloves of garlic, crushed
8 oz. mushrooms
2 cups spinach

Variation 2:

2 cups broccoli, steamed
juice of 1 lemon

Directions: Basic version:

Bake chicken in a casserole dish for 20-30 minutes, depending on thickness of pieces.
Meanwhile, stir together next 5 ingredients (soup through dill and italian seasoning) in a bowl.
After 20-30 minutes, pull chicken out of the oven and spoon the soup mixture over the chicken. Bake another 10 minutes.
Add stuffing, bake an additional 10 minutes.
(If making variation 1 or 2, add vegetables here.)
Add cheese and bake until melted.

For Variation 1:

Heat olive oil in a medium skillet, and add garlic.
After a few seconds, add mushrooms, and cook for about 4 minutes.
Add spinach and cook until wilted.
Add to casserole as indicated above.

For Variation 2:

Mix broccoli and lemon juice together.
Add broccoli mixture to casserole as indicated above.

Chicken and Turkey Recipes

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