Donna's Smoky Baked Italian Chicken Casserole

• 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 12 ounces of hunts fire roasted diced tomatoes
• 8 ounces sliced mushrooms, drained
• 12 cup onion, diced and sauteed
• 1 teaspoon store bought roasted minced garlic
• 12 cup Italian seasoned breadcrumbs
• 14 cup grated romano cheese or 14 cup parmesan cheese
• 12 slices of firm heirloom slicing tomatoes
• 1 -2 tablespoon extra virgin olive oil

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!

chicken, mozzarella cheese, cheddar cheese, gouda cheese, penne rigate, tomato, tomato pesto, tomatoes, mushrooms, onion, garlic, italian seasoned breadcrumbs, romano cheese, tomatoes, extra virgin olive oil

Taken from www.food.com/recipe/donnas-smoky-baked-italian-chicken-casserole-360524 (may not work)