Vegetable Swiss Chicken Recipes

VEGETABLE SWISS CHICKEN

Vegetable Swiss Chicken image

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

Provided by Terri

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Yield 10

Number Of Ingredients 7

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

Steps:

Preheat oven to 350 degrees F (175 degrees C).
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 : Calories 211.1 calories, Carbohydrate 10.6 g, Cholesterol 52.1 mg, Fat 10 g, Fiber 1.8 g, Protein 19.9 g, SaturatedFat 5.1 g, Sodium 295.6 mg, Sugar 1.9 g

SWISS VEGETABLE MEDLEY

Swiss Vegetable Medley image

Great dish when you are tired of the same old thing. I always get asked for the recipe if I bring it to a potluck. I usually use the frozen bag of mixed broccoli, cauliflower and carrots.

Provided by TTAYLOR239

Categories Side Dish Casseroles

Time 1h10m

Yield 5

Number Of Ingredients 6

Ingredients

1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1 cup sour cream
1 (6 ounce) can French-fried onions
ground pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Set aside 1/4 cup of cheese, and 1/4 cup of onions.
In a medium-size mixing bowl, combine thawed vegetables, mushroom soup, 3/4 cup Swiss cheese, sour cream, remaining fried onions, and pepper. Pour ingredients into a 2 quart casserole dish.
Bake for 30 minutes. Sprinkle reserved cheese and onions on top of the casserole and bake additional 5 minutes, or until the cheese has melted.

Nutrition Facts : Calories 506.5 calories, Carbohydrate 33.8 g, Cholesterol 40.1 mg, Fat 36.5 g, Fiber 3.6 g, Protein 11.3 g, SaturatedFat 15.6 g, Sodium 790 mg, Sugar 1.2 g

VEGETABLE SWISS CASSEROLE

Vegetable Swiss Casserole image

With four different vegetables, this creamy and comforting casserole has something for everyone. It's easy to double the recipe when cooking for a crowd.-Christie Nelson, Taylorville, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 cups fresh baby carrots
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-3/4 cups sliced fresh mushrooms
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups half-and-half cream
1 teaspoon chicken bouillon granules
1/2 teaspoon onion powder
1/4 teaspoon white pepper
1 cup shredded Swiss cheese
1/2 cup crushed butter-flavored crackers (about 15 crackers)

Steps:

Preheat oven to 350°. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes., Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish., In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese., Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake, uncovered, 20-25 minutes or until bubbly.

Nutrition Facts :

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