Q: Can I use frozen chicken for this recipe?

A: Yes, but make sure it is fully cooked before shredding and combining with other ingredients.

Q: How can I make this dish spicy?

A: Add red pepper flakes to the cream mixture for heat.

A: Absolutely! It stores well and can be reheated easily.

A: You can easily omit them or substitute with your favorite vegetable, such as zucchini or bell peppers.

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Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
Add mushrooms and cook until they are tender and moisture has evaporated.
In a large bowl, combine shredded chicken, sautéed mushrooms, heavy cream, chicken broth, Italian seasoning, salt, and pepper. Mix well.
Transfer the mixture to a greased baking dish and top with shredded cheese.
Bake for 20-25 minutes until the cheese is bubbly and golden.
Garnish with fresh parsley before serving.

Opt for a mix of cheese for a deeper flavor. Allow the casserole to cool for a few minutes before serving.