1 (2 pound) piece chicken breast
1 (6 ounce) can tomato soup
1 (2 ounce) can sliced mushrooms
1 onion, chopped
1 large carrot, shredded
1 medium eggplant, cut into 1/2 inch chunks
4 green onions, chopped
1/2 pound shredded mozzarella cheese
Place chicken, tomato soup, mushrooms, onion, carrot, eggplant and green onions in a large bowl. Mix together. Cover and refrigerate 8 hours, or overnight. Preheat oven to 375 degrees F.
Remove meat from marinade and place in a large resealable plastic bag. Seal bag and shake to coat. Transfer to a 9x13 inch baking dish.
Bake uncovered at 375 degrees F for 1 hour, or until desired doneness. Rinse and drain excess marinade; rinse under cold water and dry on paper towels.
Preheat oven to 350 degrees F (175 degrees C).
Remove aluminum foil from baking dish and place into preheated oven. Pour tomato soup into dish. Sprinkle chicken with tomato soup and vegetables. Sprinkle with mozzarella cheese. Pour chicken mixture over vegetables and bake uncovered for 40 minutes.
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