Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sliced mushrooms to the pan. Sauté until the mushrooms are tender and the garlic is fragrant, about 3-4 minutes.

Add the cubed chicken, salt, black pepper, and Italian seasoning. Cook until the chicken is no longer pink in the center, stirring occasionally, about 5-7 minutes.

Stir in the heavy cream and half of the shredded cheese. Mix until well combined and creamy.

Carefully transfer the mixture to a greased casserole dish. Top with the remaining cheese.

Bake in the preheated oven for 25-30 minutes or until bubbly and the top is golden brown.

Allow the casserole to cool slightly before serving.