Ingredients:

  • 2 cups diced cooked chicken (about 2 boneless, skinless breasts)
  • 3 cups yellow potatoes, peeled and thinly sliced
  • 1 cup frozen peas and carrots blend
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 ½ cups milk
  • 1 cup heavy cream
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon dried thyme
  • 1 ½ cups shredded cheddar cheese
  • ½ cup breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat; sauté onions until translucent, about 5 minutes.
  3. Add garlic and sauté for an additional 1-2 minutes.
  4. In a large bowl, combine cooked chicken, sautéed onion-garlic mixture, frozen peas and carrots, sliced potatoes, milk, heavy cream, salt, pepper, and thyme. Mix well.
  5. Pour the mixture into a greased 9x13 inch baking dish.
  6. In a separate bowl, combine shredded cheddar cheese, breadcrumbs, and melted butter; mix until evenly coated.
  7. Spread the cheese topping evenly over the casserole.
  8. Bake in the preheated oven for 40 minutes, or until potatoes are tender and the top is golden brown.
  9. Let cool for 10 minutes before serving.