Potato and Mushroom Casserole

Preheat the oven to 400°F.

Heat the light olive oil in a skillet or sauté pan over medium-high heat.

Add the sliced mushrooms and cook until their released liquid has completely evaporated.

Season the sliced chicken thighs with your preferred chicken seasoning, adding salt if the seasoning blend does not contain salt.

Arrange the seasoned chicken in an even layer on the bottom of a casserole dish.

In a bowl, combine the sliced potatoes and onion with salt, black pepper, and about 2 tablespoons of mayonnaise.

Transfer the potato and onion mixture to the casserole dish and spread it evenly over the chicken.

Mix the cooked mushrooms with the remaining mayonnaise, up to about 1 tablespoon, and season lightly with salt.

Spread the mushroom mixture evenly over the potato layer.

Cover the casserole dish tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes, until the chicken and potatoes are cooked through and tender.

Remove the foil and sprinkle the shredded mozzarella evenly over the mushrooms.

Return the casserole to the oven uncovered and bake until the cheese is fully melted and lightly browned. Serve hot.