Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and diced chicken to the skillet, cooking until the chicken is no longer pink, about 5-7 minutes.
4. Stir in the sliced mushrooms and cook for another 5 minutes until the mushrooms are tender.
5. Sprinkle the flour over the chicken mixture and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
6. Gradually add in the chicken broth, stirring constantly until the mixture thickens, about 3-5 minutes.
7. Stir in the heavy cream, salt, black pepper, and thyme. Remove from heat and mix in half of the shredded cheddar cheese until melted.
8. Transfer the chicken and mushroom mixture to a greased baking dish. Top with the remaining cheddar cheese.
9. Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
10. Remove from the oven and let it cool for a few minutes before serving.