Creamy Chicken and Potato Casserole Recipe

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Heat some olive oil in a large skillet over medium-high heat.

3. 3

   Add the chicken pieces to the skillet and cook them until they are no longer pink in the middle, about 5-7 minutes.

4. 4

   In a separate bowl, whisk together the cream of mushroom soup, chicken broth, garlic powder, dried rosemary, salt, and pepper until they are well combined.

5. 5

   Spread a single layer of sliced potatoes on the bottom of a large casserole dish. Top the potatoes with half of the cooked chicken, and half of the frozen vegetables.

6. 6

   Drizzle half of the soup mixture on top of the chicken and vegetables.

7. 7

   Repeat the layers with another layer of potatoes, chicken, vegetables, and the remaining soup mixture.

8. 8

   Cover the casserole dish with aluminum foil and bake it in the oven for approximately 50 to 60 minutes, or until the potatoes are fully cooked through.

9. 9

   Remove the foil and sprinkle the shredded cheese on top of the casserole. Put the dish back in the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.

10. 10

    Once cooked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy!