Chicken Thighs Surprise

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

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the squash, eggplant, mushrooms, onion and garlic. Cook and stir for about 5 minutes, until lightly browned.
4. Transfer to a 9x13 inch baking dish.
5. In a medium bowl, stir together the condensed soup, chicken broth, garlic salt and pepper.
6. Pour half of this mixture over the vegetables.
7. Place chicken thighs over the top of the vegetables, and sprinkle with Swiss cheese.
8. Pour the rest of the soup over all.
9. Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through and juices run clear.