Hearty Chicken and Potato Casserole with Rich Beef Gravy

1.Preheat your oven to 375°F (190°C).

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

3.Season the chicken thighs with salt, pepper, thyme, and paprika. Add them to the skillet and brown on both sides for about 5 minutes each. Remove the chicken from the skillet and set aside.

4.In the same skillet, add the cubed potatoes and cook for about 5 minutes, stirring occasionally, until they start to soften.

5.In a large mixing bowl, combine the beef gravy and rice vermicelli mix. Stir in the sautéed onions and garlic, and season with additional salt and pepper if needed.

6.In a large casserole dish, layer the browned chicken thighs at the bottom. Pour the potato mixture over the chicken, followed by the gravy and vermicelli mixture, ensuring everything is evenly distributed.

7.Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes.

8.After 45 minutes, remove the foil and sprinkle the shredded cheese on top. Return to the oven and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly, and the potatoes are tender.

9.Once done, remove from the oven and let it cool for a few minutes before serving.