Chicken Thighs Surprise

37 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h

“This recipe was one of those great surprises you invent by throwing everything you have in the house together. It is a very versatile recipe in that you can substitute any chicken parts for the thighs, use whatever vegetables and herbs you have in the house, or any cheese you prefer. I have used broccoli when I have no zucchini on hand, and added dill when I have some of that. Any way you make it, it is an easy weeknight meal that has a sauce that is delicious over rice.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through and juices run clear.

Share It

Reviews (37)

Rate This Recipe


This recipe really is versatile! I thought for sure that I was going to ruin the dish because I just used what ingredients I had on hand. I only used zucchini,onion, garlic, 1 can cream of chicken soup, 1 can cream of broccoli soup, beef broth, Italian herbs, salt, pepper, 13 thighs, and jack cheese. It was delicious! The only thing I would do different is to brown the thighs first. The sauce was wonderful over rice and I could see adding a bit of wine to the sauce next time too!



Simple and easy. You really can't go wrong with Cream of chicken.... fortunately or unfortunately, it's the same taste always. What made this recipe nice was the eggplant/squash. I added baby ears of corn which made for a different texture and was very tasty. Also some chopped red pepper for color. Very enjoyable meal and I would do it again.



Wouldn't you know, the day this recipe came my way, I had all the ingredients...well subbing chicken tenders for thighs, using fresh green beans,broccoli, mushrooms,and onions...and it was sooooo good! I also had leftover mashed potatoes for the gravy. I did try to thicken the soup mix with a little flour/water and it was still a little runny, but my husband and I loved it! I used cream of mushroom soup. I didn't use all the pepper it called for, and sprinkled the cheese (shredded mix of cheese)on top at the end of baking. Yum!

More Reviews

Similar Recipes

Spicy Stuffed Chicken Thighs

Spicy Stuffed Chicken Thighs

Crispy and Tender Baked Chicken Thighs

Crispy and Tender Baked Chicken Thighs

Chinese Chicken Casserole Surprise

Chinese Chicken Casserole Surprise

Yummy Baked Chicken Thighs in Tangy Sauce

Yummy Baked Chicken Thighs in Tangy Sauce

Garlic and Basil Baked Chicken Thighs

Garlic and Basil Baked Chicken Thighs

Easy Baked Chicken Thighs

Easy Baked Chicken Thighs


Amount Per Serving (8 total)

  • Calories
  • 440 cal
  • 22%
  • Fat
  • 27.8 g
  • 43%
  • Carbs
  • 15.5 g
  • 5%
  • Protein
  • 32 g
  • 64%
  • Cholesterol
  • 103 mg
  • 34%
  • Sodium
  • 880 mg
  • 35%

Based on a 2,000 calorie diet



previous recipe:

Garlic and Basil Baked Chicken Thighs


next recipe:

Oven-Braised Chicken Thighs with Fennel and Castelvetrano Olives