Step 1

Cut up about 8 cups of diced chicken, a bit more or less won't hurt.

Step 2

Chop up 1 lb. mushrooms, heat the 1 T olive oil in a large frying pan, and cook until mushrooms are nicely browned and any released liquid had evaporated. Remove mushrooms to a plate.

Step 3

Add chopped onion (and a little more oil if needed) and cook the onion about 3 minutes.

Step 4

Then add Poultry Seasoning (affiliate link), Garlic Powder (affiliate link), and Dried Sage (affiliate link) and cook a minute or two longer.

Step 5

Add the mushrooms and diced chicken to the frying pan and gently stir to combine.

Step 6

Then add  Rao's Alfredo Sauce (affiliate link) or your favorite Alfredo Sauce, stir to combine, and cook at a low simmer about 10 minutes, or until the sauce has thickened and reduced a bit.

Step 7

I used my favorite lasagna dish that's 7.5" x 11.5" x 3 inches deep; choose a size that's close to that. Spray the baking dish with non-stick spray.

Step 8

Cut the Folios in half and cover the bottom of the dish, putting the straight edge along the side of the dish. (I only needed two Folios per layer for my size dish but bigger casserole dishes might need three.)

Step 9

Put half the chicken/mushroom mixture over the Folios, spreading out so it's an even thickness.

Step 10

Put 1 1/2 cups grated Mozzarella over the chicken/mushroom layer.

Step 11

Make another layer of Folios, chicken/mushroom mixture, and the other 1 1/2 cups grated Mozzarella. (You can get by with a bit less cheese if you prefer.)

Step 12

Bake at 375F/190C for 30-35 minutes, or until the mixture is bubbling hot and the top is lightly browned.

Step 13

Let it sit for 10 minutes or so before you cut into eight pieces (although it will still taste great if you can't wait that long, it just won't hold together as well.)