Serve this chicken pasta casserole with a fresh colorful salad.
Preheat oven to 400°F.
Grease a 9x13 inch baking dish and set aside.
Heat the oil in a skillet over medium heat and
saute the chopped onions until tender.
Add the garlic and cook one minute.
Add the mushrooms and continue to saute until mushrooms begin to soften, about 4 minutes longer.
Transfer the cooked vegetables to a bowl.
Place the chicken breasts into the frying pan and brown the outsides on medium high heat, then turn to medium low,cover with a lid and let the chicken breasts cook until no longer pink inside.
Meanwhile, put the pasta in a large pot of boiling water and cook until el dente. (still firm to the bite) Drain well and return to the pot and stir in
the ricotta cheese and one cup of the mozzarella cheese.
Stir in the cooked mushrooms and onions.
Do a taste test and season with salt and pepper to your taste.
Pour all into the prepared baking dish.
Spread the remaining mozzarella and parmesan cheeses on top.
Nudge the cooked chicken breasts into the pasta.
Sprinkle a little seasoning on top.
Place in the oven and bake, uncovered for 15-20 minutes, until bubbling and browned on top.