Creamy Potato Chicken Mushroom Casserole

1Preheat the oven to 375°F (190°C).

2In a large skillet, heat some oil over medium-high heat. Add the chicken breasts and cook until browned on both sides. Remove from the skillet and set aside.

3In the same skillet, add a bit more oil if needed. Add the onions and garlic (2 cloves), sauté until fragrant.

4Add the sliced mushrooms (2 cups) and cook until they release their juices and start to brown. Remove from the skillet and set aside.

5In a mixing bowl, combine chicken broth (1 cup), heavy cream (1 cup), thyme, paprika (1 teaspoon), garlic powder (½ teaspoon), onion powder (½ teaspoon), salt, and pepper. Mix well.

6In a greased baking dish, layer the sliced potatoes (4 large), cooked chicken breasts, mushroom mixture, and the cream mixture.

7Sprinkle the mozzarella and Parmesan cheese on top of the casserole.

8Cover the baking dish with foil and bake in the preheated oven for 45 minutes.

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

10Garnish with fresh parsley before serving.

11Enjoy your creamy potato chicken mushroom casserole!