Description
This recipe was one of those great surprises you invent by throwing everything you have in the house together. It is a very versatile recipe in that you can substitute any chicken parts for the thighs, use whatever vegetables and herbs you have in the house, or any cheese you prefer. I have used broccoli when I have no zucchini on hand, and added dill when I have some of that. Any way you make it, it is an easy weeknight meal that has a sauce that is delicious over rice.
Ingredients
- 2 tablespoons olive oil
- 2 yellow squash, chopped
- 1 small eggplant, cut into 1 inch cubes
- 1 (10 ounce) package sliced fresh mushrooms
- 1 small onion, chopped
- 4 cloves garlic, chopped
- 2 (10.75 ounce) cans condensed cream of chicken soup with herbs
- 1 (14.5 ounce) can chicken broth
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 8 boneless, skinless chicken thighs
- 2 cups shredded Swiss cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Add the squash
- eggplant
- mushrooms
- onion and garlic. Cook and stir for about 5 minutes
- until lightly browned. Transfer to a 9×13 inch baking dish.
- In a medium bowl
- stir together the condensed soup
- chicken broth
- garlic salt and pepper. Pour half of this mixture over the vegetables. Place chicken thighs over the top of the vegetables
- and sprinkle with Swiss cheese. Pour the rest of the soup over all.
- Bake uncovered for 45 minutes in the preheated oven
- or until chicken is cooked through and juices run clear.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8