Vegetable Swiss Chicken Recipe - Allrecipes.com
Vegetable Swiss Chicken Recipe

Vegetable Swiss Chicken

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

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2007

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!

 
Most Helpful Critical Review
Dec 03, 2003

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.

 
Dec 03, 2003

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

 
Jan 27, 2010

This ends up too wet because of the milk. Even if you left out the milk, it would essentially be a gooey mess that will separate out and look/taste nasty. This would be better with some kind of roux-like sauce and treating this like you would homemade mac and cheese

 
Nov 12, 2009

Good, very very good... it's a keeper for sure. the swiss cheese is what MAKES it!

 
Nov 02, 2008

Flavor was really good-I am freezing the leftovers for lunches.

 
Dec 10, 2006

My hubby loved this dish, and he is very picky. I added fresh basil and parsley, as well as dried oregano and thyme. I served it over buttered egg noodles.

 
Jan 19, 2010

bland and just not good

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 296 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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