60 min.
Preparation time
Preparation: 15 min.
Cooking: 45 min.
Gaps: no
Total: 60 min.
Servings
Serve: 8 persons
Weight Per Serving: 459g
Price Per Serving: 2.98$
479kcal
Nutrition
Calories: 479kcal
Protein: 39.53%
Fat: 47.88%
Carbs: 12.59%
Ingredients
- 14.5 ounce chicken broth canned
- 21.5 ounce cream of chicken soup with herbs canned
- 1 small eggplant cut into 1 inch cubes
- 10 ounce mushrooms fresh sliced
- 10 ounce mushrooms fresh sliced
- 4 cloves garlic chopped
- 1 teaspoon garlic salt
- 1 teaspoon pepper black
- 2 tablespoons olive oil
- 1 small onion chopped
- 8 chicken thighs boneless skinless
- 2 cups swiss cheese shredded
- 2 to 3 sized squashes yellow chopped
Equipment
- bowl
- frying pan
- oven
- baking pan
Directions
- 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 9x13 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.
Nutrition Facts
Properties
Nutrition Score
26.093478161356%
Flavonoids
Nutrients percent of daily need