I used boneless skinless chicken thighs and cut them smaller to speed up cooking. The lite sour cream had all sorts of 'goo' in it, so I bought no fat and full fat which had less 'goo' and mixed them. I started this on the stovetop but transferred it to a 400F oven to finish so I didn't have to take care of it. We served it with spaetzle and sautéed collard greens and kale. Big hit with kids!