Creamy Potato Chicken Mushroom Casserole

1.Preheat the oven to 375°F (190°C).

2.In 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.

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

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

5.In a mixing bowl, combine chicken broth, heavy cream, thyme, paprika, garlic powder, onion powder, salt, and pepper. Mix well.

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

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

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

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

10.Garnish with fresh parsley before serving.

11.Enjoy your creamy potato chicken mushroom casserole!