Creamy Chicken and Potato Casserole

1Preheat the oven to 375°F (190°C).

2Slice the chicken breast (1) into bite-sized pieces and season with salt (½ teaspoon), pepper, paprika (½ teaspoon), dried thyme (½ teaspoon), and dried parsley (½ teaspoon).

3Peel and slice the potatoes (2) into thin rounds.

4In a skillet, melt butter (1 tablespoon) over medium heat and sauté chopped onion (½) and minced garlic (2 cloves) until fragrant.

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

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

7Slowly pour in chicken broth (½ cup) while stirring to create a creamy sauce.

8Add mixed vegetables (1 cup) and sliced potatoes (2) to the skillet, stirring to combine everything well.

9Pour in heavy cream (1 cup) and mix until all ingredients are coated in the creamy sauce.

10Transfer the mixture to a baking dish and sprinkle grated cheese (½ cup) on top.

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

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

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