Serves: 6
Prep: 30 minutes  
Bake: 25-30 minutes

½	prepared Cream of Mushroom Soup recipe (can substitute 1 can of prepared soup)
½	cup sour cream
3½	cups seasoned stuffing mix (herb, chicken or turkey)
½	cup water
4	tablespoons butter, divided
1½	pounds boneless skinless chicken thighs
	salt and pepper to taste

1.  Prepare ½ recipe of Cream of Mushroom Soup according to recipe.  Stir sour cream into prepared soup.
2.  Preheat oven to 400°F.
3.  Melt 2 tablespoons of butter.  Toss stuffing mix with water and melted butter.  Set aside.
4.  Trim fat off chicken thighs.  Salt and pepper to taste.  Melt remaining butter in large oven-proof skillet over medium-high heat.  Add chicken pieces, meaty side down first, and sear both sides until golden brown, about 2 to 3 minutes per side.  Stir soup mixture into skillet.  Top with stuffing.
5.  Bake 25 to 30 minutes, until stuffing is browned and chicken is cooked through.

Per Serving: 439 cal., 24 g fat (12 g sat. fat), 142 mg chol., 566 mg sodium, 357 mg pot., 26 g carb., 3 g sugar, 2 g fiber, 31 g pro.