Creamy Chicken and Swiss Chard Casserole

1.Preheat your oven to 375°F (190°C).

2.In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3-4 minutes.

3.Add the diced chicken breasts to the skillet and cook until they are no longer pink, about 5-7 minutes. Season with garlic powder, paprika, salt, and pepper.

4.Stir in the cream of mushroom soup and corn, mixing well to combine all the ingredients.

5.Add the chopped Swiss chard to the skillet and stir until it wilts, about 2-3 minutes.

6.Transfer the mixture to a greased 9x13 inch baking dish, spreading it evenly.

7.Sprinkle the shredded Swiss cheese on top of the chicken and vegetable mixture.

8.Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

9.Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

10.Let it cool for a few minutes before serving.