Creamy Chicken and Potato Casserole Recipe

Ingredients:

• 4 boneless, skinless chicken breasts, cut into bite-size pieces
• 8 medium-sized potatoes, peeled and sliced into 1/4 inch rounds
• 2 cups of frozen mixed vegetables (like corn, peas, and carrots)
• 1 can of condensed cream of mushroom soup
• 1 cup of chicken broth
• 1 cup of shredded cheddar cheese or cheese blend
• 1 tsp of garlic powder
• 1 tsp of dried rosemary
• salt and pepper to taste
• Olive oil for cooking

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat some olive oil in a large skillet over medium-high heat.
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. 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. 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. Drizzle half of the soup mixture on top of the chicken and vegetables.
7. Repeat the layers with another layer of potatoes, chicken, vegetables, and the remaining soup mixture.
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. 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. Once cooked, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy!

This recipe should make enough for four servings. Let me know if you have any other questions or if there are any other tweaks I can help you with!