Chicken Thighs Surprise
Description
Baked chicken thighs and cream of chicken soup are the perfect pair in this easy casserole with lots of fresh veggies and Swiss cheese.
Ingredients
•
2 tablespoons olive oil
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2 yellow squash, chopped
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1 small eggplant, cut into 1 inch cubes
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1 (10 ounce) package sliced fresh mushrooms
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1 small onion, chopped
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4 cloves garlic, chopped
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2 (10 3/4 ounce) cans condensed cream of chicken soup with herbs
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1 (14 1/2 ounce) can chicken broth
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1 teaspoon garlic salt
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1 teaspoon ground black pepper
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8 boneless, skinless chicken thighs
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2 cups shredded Swiss cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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).