Comforting Baked Chicken and Vegetable Casserole

1.Preheat your oven to 200°C (395°F). Lightly grease a 9x13 inch baking dish.

2.In a large skillet, heat the olive oil over medium-high heat. Season the cubed chicken generously with salt, pepper, and smoked paprika. Add the chicken to the skillet and cook until lightly browned on all sides, about 5-7 minutes. The chicken does not need to be cooked through. Remove the chicken and set aside.

3.Add the chopped onion, bell pepper, mushrooms, and asparagus to the same skillet. Sauté for 5-7 minutes until the vegetables begin to soften. Add the minced garlic and Italian seasoning and cook for 1 minute more until fragrant.

4.Reduce the heat to medium-low. Pour in the chicken broth and heavy cream. Bring to a gentle simmer. Whisk in the softened cream cheese until the sauce is smooth and slightly thickened.

5.Stir in the Parmesan cheese until fully incorporated. Taste the sauce and adjust seasoning with salt and pepper as needed.

6.Return the partially cooked chicken to the skillet, stirring to coat everything evenly in the sauce.

7.Pour the entire mixture into the prepared 9x13 inch baking dish, spreading it into an even layer.

8.Sprinkle the shredded Gruyère or mozzarella cheese evenly over the top of the casserole.

9.Bake for 20-25 minutes, or until the sauce is bubbling hot, the chicken is cooked through (internal temperature of 74°C/165°F), and the cheese topping is golden brown and melted.