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Chicken Thighs Surprise
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Delicious casserole with baked chicken thighs, creamy chicken soup, fresh veggies, and Swiss cheese.
Ingredients:
  • 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°F (175°C) for the perfect cooking environment.
  • In a large skillet over medium-high heat, sauté squash, eggplant, mushrooms, onion, and garlic in olive oil until lightly browned, about 5 minutes. Transfer the mixture to a 9x13-inch baking dish.
  • Combine condensed soup, chicken broth, garlic salt, and pepper in a bowl. Pour half of the mixture over the vegetables. Add chicken thighs on top, sprinkle with Swiss cheese, and cover with the remaining soup mixture.
  • Roast the chicken in the oven, uncovered, until fully cooked and juices run clear, approximately 45 minutes. Ensure an instant-read thermometer registers at least 165°F (74°C) when inserted into the center.

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