Creating this dish is a journey in itself, much like perfecting Nonna Rosa’s marinara sauce. Here’s how to bring this casserole to life:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove and set aside.
3. In the same skillet, add the minced garlic and sliced mushrooms. Sauté until the mushrooms are tender and the garlic is fragrant, about 3 minutes.
4. Pour in the heavy cream and chicken broth, stirring to combine. Season with thyme, salt, and pepper.
5. Bring the mixture to a gentle simmer, then return the chicken to the skillet. Let it cook for another 5 minutes, allowing the flavors to meld together.
6. Transfer the chicken and sauce to a baking dish, sprinkle with Parmesan cheese, and bake in the preheated oven for 20 minutes, or until the cheese is golden and bubbly.
7. Garnish with fresh parsley before serving.

Remember, cooking is an art, not a science. Feel free to adjust the flavors to your liking, just as I often do when cooking with my daughters, who are already budding chefs in their own right.