Donna's Smoky Baked Italian Chicken Casserole

Comfort Food for a Crowd

• Ready In: 1 hr 5 mins
• Serves: 12
• Yields: 12

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

• Topping

• 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

Directions

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!