Baked Monterey Chicken

I love chicken, and it's fun finding different things to do with it. I have also become a big fan of casseroles, and this is my latest find.

Ingredients

4 boneless, skinless chicken breasts
1 32oz can crushed tomatoes
1 can whole ortega chilies, drained, cut open, and seeded
2 cups sliced mushrooms
1 cup chopped onion (optional)
1/4 tsp garlic powder
1/2 tsp Italian seasoning
2 cups shredded Monterey Jack cheese
Olive oil


Directions
In large skillet, saute onion and mushrooms in olive oil until almost tender; remove with slotted spoon and set aside. Pan sear chicken in olive oil until juices almost run clear. Remove, drain and cut each in half. In bowl, mix garlic powder and Italian seasoning with crushed tomatoes; stir in mushrooms and onion. Preheat oven to 350F degrees and spray a 2-quart casserole with nonstick cooking spray. In casserole, layer half the crushed tomato mixture. Sprinkle on 1 cup of the cheese. Lay chicken pieces on top of cheese. Cover with remaining crushed tomato mixture, chilies, and remaining cheese. Bake 30 minutes.
Serve over rice or pasta.