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 min. 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 , broth and soup, add skillet contents. Taste and adjust seasonings. Blend well. Pour mixture into a 2-qt. casserole dish.

Mix together stuffing mix, butter and broth. Set aside. Spread stuffing evenly over and bake for 45 min. at 350. Serve with cranberry sauce, salad, and biscuits.