Vegetable Swiss Chicken

12 Reviews

“A recipe I tried while using leftover chicken breasts. A veggie variation on the yodelay-hee-hoo classic Swiss Chicken.” - by Terri

Ingredients

4 skinless, boneless chicken breast halves - cooked
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk
8 slices Swiss cheese
1 pinch garlic powder
salt and pepper to taste

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Metric US

Original recipe yields 10 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl combine the chicken, mixed vegetables, soup, milk, garlic powder, salt and pepper. Mix all together. Pour a layer of the mixture into a 9x13 inch baking dish. Add a layer of Swiss cheese. Repeat layers and bake in the preheated oven for 1/2 hour or until heated through and cheese is melted and bubbly.

Nutrition

Amount Per Serving (10 total)

Calories
211 cal
11%

Fat
10 g
15%

Carbs
10.6 g
3%

Based on a 2,000 calorie diet

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Reviews (12)

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Lala Haha

Dec. 7, 2007

"We loved this recipe! I did make a few minor changes to satisfy my family. I changed cream of mushroom to cream of chicken and I used broccoli instead of vegetable mix. Very yummy!..." See more"