Recipe by Terri
"A recipe I tried while using leftover chicken breasts. A veggie variation on the yodelay-hee-hoo classic Swiss Chicken."
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skinless, boneless chicken breast halves - cooked
1 (16 ounce) package
frozen mixed vegetables, thawed
1 (10.75 ounce) can
condensed cream of mushroom soup
salt and pepper to taste
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.
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.
This was delicious! I couldn't believe I was actually excited about leftovers for lunch.
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
Good, very very good... it's a keeper for sure. the swiss cheese is what MAKES it!
Flavor was really good-I am freezing the leftovers for lunches.
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.
bland and just not good
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Swiss Chicken
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 90
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