Baked chicken thighs and cream of chicken soup are the perfect pair in this easy casserole with lots of fresh veggies and Swiss cheese.
Preparation Time
25 mins
Cooking Time
50 mins
Total Time
1 hr 15 mins
Calories
440 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Heat olive oil in a large skillet over medium-high heat. Add squash, eggplant, mushrooms, onion, and garlic. Cook and stir until lightly browned, about 5 minutes. Transfer to a 9x13-inch baking dish.
Step 3
In a medium bowl, stir together condensed soup, chicken broth, garlic salt, and pepper. Pour 1/2 of the soup mixture over the vegetables. Place chicken thighs onto the vegetables, sprinkle with Swiss cheese, then cover with remaining soup mixture.
Step 4
Bake, uncovered, in the preheated oven until chicken is cooked through and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients
2 tablespoons olive oil
1 teaspoon garlic salt
1 small onion, chopped
1 teaspoon ground black pepper
1 (14.5 ounce) can chicken broth
4 cloves garlic, chopped
2 cups shredded Swiss cheese
2 yellow squash, chopped
1 (10 ounce) package sliced fresh mushrooms
8 boneless, skinless chicken thighs
1 small eggplant, cut into 1 inch cubes
2 (10.75 ounce) cans condensed cream of chicken soup with herbs
