This roasted chicken thigh recipe with cream of chicken soup was one of those wonderful discoveries you come up with by mixing whatever you have in the kitchen. It has a fantastic sauce that goes great over rice and is highly adaptable! Whatever method you use, it’s a simple midweek supper.
| Prep Time: | 25 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 9×13-inch 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 (10.5 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
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Add squash, eggplant, mushrooms, onion, and garlic. Cook and stir until lightly browned, about 5 minutes. Transfer to a 9×13-inch baking dish.
- In a medium bowl, stir together condensed soup, chicken broth, garlic salt, and pepper. Pour 1/2 of the soup mixture over the vegetables. Place chicken thighs onto the vegetables, sprinkle with Swiss cheese, then cover with remaining soup mixture.
- Bake, uncovered, in the preheated oven until chicken is cooked through and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- You can substitute any chicken parts for the thighs. You can also use whatever vegetables and herbs you have in the house and any cheese you prefer. I use broccoli when I have no zucchini, and I add dill when I have it.
Nutrition Facts
| Calories | 440 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 4 g |
| Protein | 32 g |
| Saturated Fat | 13 g |
| Sodium | 880 mg |
| Sugars | 4 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious. I left out egg plant. Great taste. Really really great recipe.
This is good! I used onion, celery, mini sweet peppers, carrot chips, portobello mushroom and zucchini for the veggies. I chose cream of chicken and cream of mushroom soups with a splash of half n half. No broth. I wrapped each thigh around a small slice of Swiss cheese and used Swiss and another cheese mixture for the tops. Took about 50 minutes at 350. Was just enough juice for the side of basmati rice to handle. He said it was just ok but I caught him licking the plate. I loved it!
This was an amazing recipe that can be changed easily with what you have on hand. I had eight but only used 4 boneless thighs. One onion and 5 garlic cloves chopped and sautéed in butter in my lodge iron skillet. Chopped 1 head of broccoli, 1/2 a butter nut squash microwaved and peeled and chopped, Browed my chicken sprinkled garlic salt cayenne pepper, all seasonings, Italian seasoning, 1 can cream of chicken, 1/2 cup chicken broth. Put the broccoli, squash onions and garlic, mixed the soup and broth and poured over veggies, place the 4 thighs, used one cup of shredded mozzarella and guyere cheese total sprinkled over it all and spooned over the last of soup. Baked as instructed.
This dish was really delicious. I substituted carrots celery and Brussel sprouts for the squash and mushrooms. I cooked the vegetables in the microwave for five minutes instead of sautéing them.I added half a teaspoon of dried thyme and half a teaspoon of dried rosemary.I cut the recipe in half. I baked it for 30 minutes then added French fried onions on top and baked it for five more minutes.I would observe that this would work for almost any vegetables.
I tweaked this to be a one pot dish. Used zucchini, broccoli, mushrooms, and an apple. Browned the chicken and removed. Sautéed veggies in same pan. Deglazed the pan with chicken stock, added fresh basil and parsley because that’s what I had on hand. skipped the cheese and cream for less calories. Baked in same pan till chicken was done, about 15 minutes. Served over riced cauliflower. Delicious!
I love this recipe!!! Absolutely delicious, with a few substitutions based on what I had in the house. I substituted tomato basil soup for the cream of mushroom soup and added home made pesto from my garden, on top of each chicken thigh. After converingc with aluminum foil and baking for 34 minutes, I added shredded mozzarella on top and cooked for the last 12 minutes. Delicioso!!
This is the true definition of Comfort Food! I browned the chicken thighs in the #8 cast iron skillet. Set it aside, then I sautéed the onions, garlic, mushrooms and yellow squash, set it aside, added more Olive Oil to the pan and added three bags of Boil in Bag Brown Rice (un-cooked), covered with the veggies, then the chicken, then poured over the cream chick soup/chicken stock mixture and baked at 350 for 50 mins. In the last 5 mins, I added the cheese and put under the broiler for just a few mins to brown. YUM !!
I really enjoyed this recipe. My husband felt like it needed a little more flavor so he added a dash of Red Hot sauce to his. I think next time I will make a few modifications as other reviews have.
splash of wine
Very good! Didn’t use the eggplant and I let it cook for an additional 30 minutes because I thought that it was too soupy at 45 minutes.
I didn’t have chicken broth so I just used water and it still came out very tasty. I also seasoned my veggies as I sauteed them and seasoned the chicken because the recipe doesn’t say to do that. I loved it!
This recipe had a good base, but I changed it for what I had in the kitchen. First, I browned the chicken in a pan with butter and olive oil and set aside. Then in the same pan, I sauteed onion, garlic, and a bell pepper I had. When they carmelized I added the zucchini. In the bowl, I put the cream of chicken soup, since I didn’t have swiss or broth, I added cream cheese and sour cream, then mixed it all with the vegtables. I had some rice a roni and made it, and I had frozen cauliflower, so I chopped it in my handichopper and added it to the rice. (my daughter hates veggies-this works for me) I put the rice in the bottom of the baking pan, topped with the chicken, and poured the veggies and sauce over all. I used adobo and garlic pepper to taste. It was amazing! I changed it alot but maybe this will give you some ideas! 🙂
This is a versatile dish. I used Cream of Chicken & Golden Mushroom soups with only a half can of broth. This made plenty of sauce to go atop the rice I served with it. For the veggies, I cut a giant broccoli crown into sections, 2 zucchinis into chunks, chopped a medium onion, 1 stalk of celery & a red pepper. I think the red pepper was my favorite flavor. I had sliced Swiss cheese on hand which I placed underneath the skin of the chicken plus cut strips to cover more of the veggies. My family thought I was so clever putting the cheese inside the chicken (that was their favorite part). I will definitely make this again and plan to include eggplant.
It was ok
My version was really good. I used Pacific Creamy Butternut Squash soup since we can’t eat dairy foods. I stir fried a small onion, eggplant, an apple, & zucchini, then browned skinless thighs, all in olive oil & seasoned them with garlic powder, Italian seasoning & Montreal Chicken seasoning. Topped the veggies with part of a bag of frozen stir-fry veggies. Poured on some of the soup, then placed the thighs on top and added more soup. Baked for 45 minutes & served over rice.
Good stuff!! An easy way to use what you have on hand & make a warm, filling meal.
Flavor was good but way too soupy. I halved the chicken broth but don’t think you need any,
Twas delicious! My aunt was over for dinner and she has celiac’s.. This was a perfect dish to serve with her as a guest.. I did have to cook it much longer than stated, so watch for that!!! Oh, and I would also follow the other suggestions and serve over a bed of rice, white/basmati/saffron/wild – Any would be great… It is very soupy AND delicious!
I gave this 4 stars because when tweaked, it was delicious. The first time I made it, it was soupy and spilled over in the oven. The veggies were mushy and we had to search to find them in all of the soup/sauce. This time, I used 1 can cream of chicken and 1 can of cream of mushroom soup and omitted the chicken broth. I also sauted only the onion, garlic and mushrooms. I added more veggies – squash, zucchini,asparagus- and more spices – basil and thyme. It was wonderful this time. I will make it again for sure.
Excellent, easy recipe.!! My husband has very discriminating taste and said this was good enough to serve to company! My change was to add a package of onion soup mix and water since I did not have chicken broth.!! I browned the chicken and veggies before baking everything.
This was not a good mix. The thighs were rubbery and the sauce didn’t help.