Chicken and Mushroom Casserole

Preheat the oven to 375°F (190°C).

In a large skillet, melt the butter over medium heat.

Add the diced chicken to the skillet and cook until browned and no longer pink in the center, about 5-7 minutes. Remove the chicken from the skillet and set aside.

In the same skillet, add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add the minced garlic and cook for another minute.

Stir in the flour and cook for a minute to remove the raw flour taste.

Slowly pour in the chicken broth while stirring continuously to avoid any lumps.

Stir in the heavy cream, dried thyme, salt, and black pepper. Cook until the sauce thickens, about 5 minutes.

Turn off the heat and return the cooked chicken to the skillet. Mix well to coat the chicken with the sauce.

Transfer the chicken and mushroom mixture to a greased casserole dish.

Sprinkle shredded mozzarella cheese on top.

Bake in the preheated oven for about 25-30 minutes, or until the cheese is golden and bubbly.

Remove from the oven and let it cool for a few minutes before serving.