Preheat your oven to 375°F (190°C).
In a large skillet, heat some olive oil over medium heat. Add the chicken breasts and cook until they are browned on both sides, about 4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the onions, mushrooms, and garlic. Cook until the onions are translucent and the mushrooms have released their juices, about 5 minutes.
In a separate bowl, whisk together the cream of mushroom soup, sour cream, thyme, salt, and pepper.
Place the browned chicken breasts in a 9×13-inch baking dish. Pour the mushroom soup mixture over the chicken.
Sprinkle the shredded cheddar cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving.
Expert Tips for Success:
– If you prefer a crispy topping, you can mix some breadcrumbs with melted butter and sprinkle them over the cheese before baking.
– To save time, you can prepare the casserole ahead of time and refrigerate it until you’re ready to bake. Just be sure to adjust the cooking time accordingly.
Variations and Substitutions
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