1. Preheat and Prep

• Preheat your oven to 400°F (200°C).

• Lightly grease a large 9×13-inch baking dish and set aside.

2. Cook the Chicken

• In a large skillet, heat olive oil over medium heat.

• Add the diced chicken and cook for 5–7 minutes, or until browned and cooked through.

• Remove chicken from skillet and set aside.

3. Sauté the Base Vegetables

• In the same skillet, add chopped onions, garlic, and cubed potatoes.

• Cook for 5 minutes, stirring occasionally, until onions are soft and potatoes begin to brown.

4. Add Spring Vegetables

• Stir in carrots, asparagus, peas, and broccoli.

• Cook for another 5 minutes until slightly tender.

5. Make the Creamy Sauce

• Sprinkle the flour evenly over the vegetables. Add thyme, salt, and pepper.

• Stir well until the vegetables are evenly coated with the flour and spices.

6. Add Liquids and Simmer

• Gradually pour in chicken broth and milk while stirring to avoid lumps.

• Bring to a simmer and cook until the sauce thickens, about 3–4 minutes.

7. Combine and Assemble

• Return the cooked chicken to the skillet and stir to combine evenly.

• Transfer the entire mixture into the prepared baking dish.

• Sprinkle the top with cheddar cheese.

8. Bake Until Bubbly

• Bake uncovered for 20 minutes, or until the top is golden and bubbly.

9. Cool and Serve

• Let the casserole cool for 5 minutes before serving. Enjoy warm.