Creamy Chicken and Potato Casserole

1.Preheat the oven to 375°F (190°C).

2.Slice the chicken breast into bite-sized pieces and season with salt, pepper, paprika, dried thyme, and dried parsley.

3.Peel and slice the potatoes into thin rounds.

4.In a skillet, melt butter over medium heat and sauté chopped onion and minced garlic until fragrant.

5.Add the seasoned chicken pieces and cook until browned on all sides.

6.Stir in flour and cook for 1-2 minutes to make a roux.

7.Slowly pour in chicken broth while stirring to create a creamy sauce.

8.Add mixed vegetables and sliced potatoes to the skillet, stirring to combine everything well.

9.Pour in heavy cream and mix until all ingredients are coated in the creamy sauce.

10.Transfer the mixture to a baking dish and sprinkle grated cheese on top.

11.Cover the dish with foil and bake for 30 minutes.

12.Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.

13.Serve the creamy chicken and potato casserole hot and enjoy!