Mouthwatering Chicken Thighs Magic

1. Preheat the oven to 350 degrees F (175 degrees C).

2. 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.

3. 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.

4. 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).

Tips

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.