Chicken Thighs Surprise

Name: Chicken Thighs Surprise
Total time: 75
Yield: 8
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

Recipe by DRUMNWRITE from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

8 servings

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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 (10.75 ounce) cans condensed cream of chicken soup with herbs
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1 (14.5 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

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
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).