Baked Chicken Cacciatore Casserole - cooking recipe

Ingredients

1/2 lb boneless chicken piece, cooked and shredded
1/2 lb mini penne pasta, cooked,rinsed,drained and cooled (pre-cooked weight)
1 cup sliced fresh mushrooms or (15 ounce) can sliced mushrooms
2 carrots, shredded (about 1 cup after shredding)
3 cups prepared spaghetti sauce
1 can condensed tomato soup
2 tablespoons olive oil
2 tablespoons dried basil
1 tablespoon dried oregano
3 teaspoons onion powder
2 teaspoons garlic powder
1/2 cup Italian cheese blend (mozzarella, provolone, asiago, parmesan blend sold preshredded in a bag)
1/2 cup mozzarella cheese, shredded

Preparation

Cook pasta in 4 quarts of rapidly boiling water.
Shred chicken into bite size pieces.
Toss chicken with dried spices.
Shred carrots.
Slice mushrooms.
Drain and rinse pasta.
Oil bottom of a large (4 quart) casserole dish with the olive oil.
Layer shredded chicken, sliced mushrooms, shredded carrots and cooked pasta.
Pour spaghetti sauce and condensed soup over all; mix thoroughly.
Top with cheese.
Cover tightly with foil and bake at 350 degrees F for 30 minutes.
Remove foil, and bake for an additional 15 minutes, or until cheese is browned.