1/2 cup white sugar
1 cup boxed chicken soup
1/2 cup carrots, chopped
3 tablespoons vinegar
1/2 teaspoon seasoning salt
2 cups shredded Cheddar cheese
6 skinless, boneless chicken breast halves
1 (16 ounce) can garbanzo beans, drained
1 bag shredded Swiss cheese
30 green onions, thinly sliced
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine sugar, chicken soup, carrots and vinegar. Cook over medium heat, stirring constantly, until carrots are tender. Cook 5 to 8 minutes longer, stirring occasionally. Remove from heat and stir in cheese. Ask a friend to help mix in the sauce. Pour mixture into a 2 quart casserole dish.
Bake uncovered for 30 to 35 minutes in preheated oven while filling is oven-baked. Bake uncovered for at least 30 minutes longer before serving. Cover with the green onions and serve.