Instructions

• Preheat oven to 375°F (190°C). Spray a casserole or lasagna dish (about 7.5" x 11.5" x 3" if available) with non-stick spray.
• Chop 1 lb. mushrooms into medium-size pieces and chop the small onion. Have 8 cups diced, cooked chicken ready.
• Heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook until they are nicely browned and any released liquid has evaporated, about 6–8 minutes. Transfer mushrooms to a plate.
• Add the chopped onion to the pan. If the pan is dry, add the remaining 2 teaspoons of olive oil. Cook the onion about 3 minutes, until softened.
• Sprinkle in 2 tsp poultry seasoning, 2 tsp garlic powder, and 1 tsp dried sage. Cook, stirring, 1–2 minutes to bloom the spices.
• Return the cooked mushrooms to the pan and add the 8 cups diced cooked chicken. Gently stir to combine.
• Pour in the 15 oz jar of Rao's Alfredo Sauce and stir. Reduce heat to low and simmer about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
• Cut the 4 Parmesan Cheese Folios in half. Arrange enough folio halves in a single layer to cover the bottom of the prepared dish, placing the straight edges along the sides.
• Spread half of the chicken–mushroom–alfredo mixture evenly over the folio layer.
• Sprinkle 1 1/2 cups grated mozzarella evenly over the chicken layer.
• Add another layer of folio halves to cover the cheese, then spread the remaining chicken–mushroom–alfredo mixture evenly over that layer. Top with the remaining 1 1/2 cups grated mozzarella.
• Bake uncovered at 375°F (190°C) for 30–35 minutes, until the casserole is bubbling hot and the top is lightly browned.
• Let the casserole rest about 10 minutes before cutting into eight pieces.