Start by cutting up about 8 cups of diced chicken. You can use leftover chicken or rotisserie chicken to save time. Don't worry if the amount isn't exact; a little more or less won't hurt. The key is to have enough to create those hearty layers.
Next, chop up 1 lb. of mushrooms. In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Once hot, add the mushrooms and sauté them until they are nicely browned and any liquid released has evaporated. This should take about 5 to 7 minutes. Remove the mushrooms from the pan to a plate and set aside.
In the same pan, add the chopped onion. If the pan looks dry, add a little more olive oil. Cook the onion for about 3 minutes, until it becomes translucent and fragrant.
Now, season the onions by adding 2 teaspoons of Poultry Seasoning, 2 teaspoons of garlic powder, and 1 teaspoon of dried sage. Stir and cook for an additional 2 minutes to let the spices bloom and fragrance fill the kitchen.
Add the cooked chicken and sautéed mushrooms back into the frying pan. Gently stir to combine everything, making sure the chicken is heated through.
Now it’s time for the secret ingredient! Pour in the jar of Rao's Alfredo Sauce (or your favorite alfredo sauce). Stir to combine the sauce with the chicken mixture, and let it simmer on low heat for about 10 minutes. This allows the flavors to meld and the sauce to thicken slightly.
While the mixture simmers, prepare your baking dish. I recommend a lasagna dish that’s about 7.5 inches by 11.5 inches and 3 inches deep. Spray the dish with non-stick spray to prevent sticking.
Cut the Cheese Folios in half. Cover the bottom of the baking dish with half of the Folios, placing the straight edge along the side. Depending on the size of your dish, you might need two or three per layer.
Spread half of the chicken and mushroom mixture evenly over the Folios. Make sure it's distributed evenly to ensure every bite has a perfect balance of flavors.
Sprinkle 1 and 1/2 cups of grated Mozzarella cheese over this layer. The cheese will melt beautifully and bind everything together.
Repeat the layering process with the remaining Folios, followed by the rest of the chicken and mushroom mixture, and top it off with the remaining 1 and 1/2 cups of grated Mozzarella. If you want a less cheesy version, feel free to use a bit less.
Preheat your oven to 375°F (190°C). Bake the casserole for 30 to 35 minutes, or until it’s bubbling hot and the top is lightly browned. The aroma will be mouthwatering, and you’ll find it hard to resist!
Once done, be patient and let it sit for about 10 minutes before cutting it into eight pieces. It’ll still taste amazing if you can't wait, but letting it rest helps it hold together better when serving.
