In a medium sized pot or skillet, melt 2 tbsp of butter over medium heat.

Add in the flour and stir together with the butter to form a roux. Mix until completely incorporated.

Slowly drizzle in the chicken broth while constantly stirring and allow to thicken.

Mix in 1 tsp of onion and garlic powder until dissolved. Allow the mixture to come to a light boil and thicken until it resembles a gravy like consistency.

Remove from the heat and allow it to cool. Put it in the fridge to speed up the process.

Start a large pot of water over high heat. Add in the chicken and boil for 15-20 minutes or until cooked.

Once the chicken has finished cooking, shred it with two forks in a large bowl (or use a hand mixer). Season the chicken lightly with salt and pepper.

Wash and cut all of your vegetables. Cut the onion, peppers, and tomatoes into a small dice. Cut the mushrooms into thin slices. Cut the potatoes into a large dice.

Add the potatoes to a large bowl and drizzle in 1 tbsp of oil and salt and pepper to your liking. Toss the potatoes to coat.

Cook the potatoes in an air fryer at 400°F for 20-25 minutes, shaking the basket a few times during the process.

In a large skillet over medium high heat, add ½ tbsp of oil and add in your vegetables, minus the tomatoes. Sauté until they have lightly browned and softened.

Once your sauce has cooled toward room temperature, place it back over medium heat and slowly stir in the milk and greek yogurt.

Add in the green chilies and season with salt to taste.

Turn your oven to the broil setting.

In the large bowl with your shredded chicken, add the vegetables, tomatoes, and pour the sauce over the top. Stir to incorporate.

Place the mixture in a large casserole dish (13"x9") and top with ¾ cup of shredded cheese.

Place the dish underneath the broiler in the oven for 5-10 minutes to brown the cheese.