1 tablespoon vegetable oil
1 large onion, sliced
1 cup chopped celery
1 medium potato, cubed
4 cups milk
2 teaspoons dried basil
2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon dried mint
1 dash dried marjoram
1 pinch dried thyme
1/4 teaspoon salt and pepper to taste
8 ounces chicken, cut into 1 inch cubes
4 slices Swiss cheese, cubed
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large Dutch oven or large kettle over medium heat. Brown onion and celery in oil in skillet. Reduce heat to medium-low.
In a large bowl, mix the potatoes, milk, basil, onion powder, oregano, mint, marjoram, thyme and salt and pepper. Pour in milk mixture along with chicken cubes. Stir in cheese and brown cheese mixture. Pour mixture into a 9x13 inch baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for 20 minutes, or until chicken is tender.
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