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Baked Chicken Thigh Casserole

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PREP TIME
25 min
COOKING TIME
50 min
TOTAL TIME
75 min
SERVINGS
8 servings
Dinner
Baked Chicken Thigh Casserole
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
Instructions
1
First, preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
2
Then, heat a generous amount of olive oil in a large skillet over high heat. Add a medley of sliced squash, eggplant, mushrooms, onion, and minced garlic. Cook and stir constantly until the vegetables are lightly caramelized, approximately 5 minutes. Transfer the mixture to a 9x13-inch baking dish.
3
Next, combine a can of condensed soup with chicken broth, garlic salt, and pepper in a medium-sized bowl. Stir until the ingredients are well incorporated. Pour half of the soup mixture over the vegetables, followed by a layer of chicken thighs. Sprinkle shredded Swiss cheese on top and cover with the remaining soup mixture.
4
Finally, place the baking dish in the preheated oven and bake, uncovered, until the chicken is cooked through and the juices flow freely. This should take around 45 minutes. To ensure the chicken is fully cooked, use an instant-read thermometer to check the internal temperature of the thickest part. The reading should be at least 165 degrees Fahrenheit or 74 degrees Celsius.