CHICKEN AND STUFFING CASSEROLE

4 skinless, boneless chicken breasts, cut into bite-size pieces
1/2 large onion, chopped
1 cup sliced fresh mushrooms
3 Tbsp. olive oil
3 garlic cloves, pressed
1 whole roasted red pepper, chopped
1 tsp. ground paprika
1/2 tsp. Durkee brand Grill Creations Chicken & Fish Seasoning
1/2 tsp. powdered poultry seasoning
salt and pepper to taste
1 (16 oz.) container sour cream
1 (10 3/4 oz.) can condensed cream of mushroom soup, undiluted
1 cup chicken broth (Superior Touch) (plus additional for stuffing)
1 cup mixed frozen vegetables, thawed and drained
1/2 cup frozen peas, thawed
8 oz. herb-seasoned stuffing mix
1/4 cup melted butter

Preheat oven to 350 degrees F.

Season chicken with salt and pepper. In a skillet, saute the chicken in the oil with the onions and mushrooms til browned.

Add garlic and saute for 1 more minute.

Add the chopped roasted bell pepper stirring well to blend. At this point sprinkle on all the seasonings and blend well.

In a large mixing bowl, mix together the sour cream, soup, and broth, add skillet contents. Stir in mixed vegetables and peas. Taste and adjust seasonings. Blend well. Pour mixture into a 2-quart casserole dish.

Mix together stuffing mix, butter, and additional broth as needed to make stuffing. Spread stuffing evenly over chicken mixture.

Bake for 45 minutes at 350 degrees F.

Serve with cranberry sauce, salad, and biscuits.