EASY Mediterranean Chicken Bake

My Mediterranean chicken bake is absolutely to die for. Rosamarina is a tiny rice-shaped pasta. It's ideal for casseroles and soups and makes a great substitute for rice. To keep the phyllo dough from drying out, dampen paper towels with water, and keep the sheets of dough covered with dampened paper towels until needed.




PREP TIME: 20 MINUTES
START TO FINISH: 55 MINUTES
6 SERVINGS (1¼ CUPS EACH)

INGREDIENTS
1 Ib boneless skinless chicken breasts, cubed
1 medium onion, chopped(½ cup)
2 medium zucchini, cut into 1/8-inch slices
½ cup uncooked rosamarina or orzo pasta
½ cup water
2 medium plum (Roma) tomatoes, chopped
1 jar (26 oz) roasted tomato and garlic pasta sauce
2 cups shredded mozzarella cheese (8 oz)
1 teaspoon Italian seasoning
6 sheets frozen phyllo (filo) pastry (14x9 inch), thawed (from 1-lb box)
3 tablespoons butter or margarine, melted

PREPARATION
1. Heat oven to 400°F. Spray 3-quart glass casserole with cooking spray. In 12-inch nonstick skillet, cook chicken over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Stir in onion, zucchini, pasta and water. Cook 5 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Stir in tomatoes, pasta sauce, cheese and Italian seasoning. Spoon mixture into casserole. Brush top of each of phyllo sheet with melted butter. Crumple each phyllo sheet and place on top of chicken mixture in casserole (see photo).
3. Bake uncovered 20 to 30 minutes or until phyllo is golden brown.

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