Vegetable Swiss Chicken

Vegetable Swiss Chicken

13 Reviews 1 Pic
Recipe by  Terri

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

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Adjust Servings

Original recipe yields 10 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.

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Reviews (13)

Rate This Recipe
Lala Haha

Lala Haha

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!



This recipe didn't really have a lot of flavor and the Swiss cheese doesn'r reheat well at all. We probably wont make it again.



This was delicious! I couldn't believe I was actually excited about leftovers for lunch.

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Amount Per Serving (10 total)

  • Calories
  • 211 cal
  • 11%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 10.6 g
  • 3%
  • Protein
  • 19.9 g
  • 40%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 296 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Swiss Sherry Chicken


next recipe:

Swiss Chicken Casserole II