One long loaf of French Italian bread. (you will need about 20 slices)1 stick of butter. 1 cup of pesto. 1 cup sun dried tomatoes in olive oil, drained.4 large mozzarella balls, sliced thin. 1 rotisserie chicken, shredded in large chunks. 1 (32 ounces) mushroom soup. 12 oz. Shredded pepper jack cheese.1 cup of grated Parmesan cheese.salt and pepper to taste.
Preheat oven to 350 degrees.
Butter a 13x9 casserole dish.
Slice bread in half inch rounds. Butter both sides of bread.
Toast bread in oven until golden brown.place buttered bread in casserole dish. Covering the bottom of the dish.
Slather the top of each slice of bread with half of the pesto.
Lay thin slices of the mozzarella on top of the pesto.
Sprinkle half of sun dried tomatoes over mozzarella layer.
Add chicken pieces evenly on top of cheese.
Sprinkle salt and pepper over chicken.
Repeat the process with a second layer until ingredients are used up.
Poor mushroom soup or cream of mushroom soup over casserole.
Combine jack and Parmesan cheese, and sprinkle over top of dish.
Bake at 350 degrees for 35 minutes.
If top begins to burn, cover lightly with foil.