Well, it will have some changes if we make again. First, cooking time. I checked it at 30 minutes and probably should have pulled at either 25 or even 20 minutes. The chicken would have been tough little lumps at 45 minutes. I cut the stock down to 1/2 cup because of the review. And, I'll either cut the sour cream WAY down or not even use it because it just took over, that's all you could taste after it went into the sauce and, frankly, it wasn't pleasant. I'm wandering if there is a typo in the recipe for the sour cream amount looking at their pictures.