Simple Grandma's Chicken Casserole Recipe

Preheat the oven to 350°F (175°C).

In a large skillet, heat some olive oil. Add the chicken cubes and cook until browned on all sides. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped onion, garlic and sliced mushrooms. Sauté until the onions are translucent and the mushrooms are tender.

Stir in the diced carrots, frozen peas, dried thyme, and dried rose. Cook for an additional 5 minutes.

Sprinkle the flour over the vegetable mixture and stir well to combine. This will help thicken the sauce. Slowly pour in the chicken broth, stirring constantly. Allow the mixture to simmer for a few minutes until slightly thick.

Add the heavy cream to the skillet and stir until well combined. Season with salt and pepper to taste.

Return chicken to the skillet, mixing it with the vegetables and sauce.

Transfer the entire mixture to a casserole dish and cover with aluminum foil.

Bake in the preheated oven for 30 minutes, or until chicken is cooked through and casserole is bubbly.

Serve!