Vegetable Swiss Chicken

3.7
(19)

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

2
2
Servings:
10
Yield:
10 servings

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

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.

Nutrition Facts (per serving)

211 Calories
10g Fat
11g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 211
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 26%
Cholesterol 52mg 17%
Sodium 296mg 13%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 20g
Vitamin C 5mg 24%
Calcium 228mg 18%
Iron 1mg 7%
Potassium 241mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.