My son’s wife whipped up this dish the other night and I just had to grab the recipe from her!

1. Preheat the oven to 400°F (200°C).

2. Heat the olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove chicken and set aside.

3. In the same skillet, add the onion, garlic, and potatoes. Sauté until the onions are translucent and potatoes start to soften.

4. Stir in the carrots, asparagus, peas, and broccoli. Cook for about 5 more minutes.

5. Sprinkle the vegetables with flour, thyme, salt, and pepper. Stir until the vegetables are coated with the flour.

6. Gradually add the chicken broth and milk, stirring continuously until the sauce thickens.

7. Return the chicken to the skillet. Stir to combine everything evenly.

8. Transfer the mixture to a greased baking dish and sprinkle with grated cheddar cheese.

9. Bake in the preheated oven for 20 minutes, or until the top is golden and bubbly.