Vegetable Swiss Chicken recipe

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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

Nutrition Info

211.1 calories
carbohydrate: 10.6 g
cholesterol: 52.1 mg
fat: 10 g
fiber: 1.8 g
protein: 19.9 g
saturatedFat: 5.1 g
servingSize: -
sodium: 295.6 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

10 servings

Recipe Note

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

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