Donna's Smoky Baked Italian Chicken Casserole

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 lbs boneless chicken, cooked and then diced
• 16 ounces shredded mozzarella cheese
• 6 ounces grated smoked cheddar cheese
• 6 ounces grated smoked gouda cheese
• 16 ounces cooked and drained penne rigate or 16 ounces rotini pasta
• 26 ounces classico tomato and basil spaghetti sauce
• 10 ounces classico sun-dried tomato pesto, in a glass container
• 14 1/2 ounces of hunts fire roasted diced tomatoes
• 8 ounces sliced mushrooms, drained
• 1/2 cup onion, diced and sauteed
• 1 teaspoon store bought roasted minced garlic
• 1/2 cup italian seasoned breadcrumbs
• 1/4 cup grated romano cheese or 1/4 cup parmesan cheese
• 12 slices of firm heirloom slicing tomatoes
• 1 -2 tablespoon extra virgin olive oil

Recipe

• 1 preheat oven to 350* and spray a 9x13 - deep dish glass baking dish - with a non stick spray.
• 2 using a very large mixing bowl, add chicken, sauce, minced garlic, pesto, diced tomatoes, onions, mushrooms, shredded mozzarella, cheddar and gouda.
• 3 add the penne rigate or rotini noodles and mix well.
• 4 pour the mixture into the glass baking dish.
• 5 next mix the romano or parmesian cheese with the italian bread crumbs and sprinkle over the top.
• 6 cover with aluminum foil.
• 7 bake for 25 minutes or until the casserole is hot and bubbly.
• 8 remove the foil and add the 12 thick sliced tomatoes to the top of the casserole ( make it pretty so each serving has a tomato on top )., next drizzle them with the olive oil.,.
• 9 bake the casserole for 15 minutes more or until the tomatoes are roasted and pretty ( keeping a watch on them so the tomatoes are not over cooked ).
• 10 serve with a simple salad and maybe some french bread or garlic texas toast.
• 11 enjoy!