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Big Momma's Cheesy Italian Chicken Casserole

You can make this recipe with chicken breasts or mixed chicken pieces, but I love to use chicken thighs because they provide a richer flavor.

8 chicken thighs (boneless, skinless or with skin and bones--your choice)
2 tablespoons of olive oil
1 large onion, diced
2 cloves/buds/toes of garlic, diced
1 medium green bell pepper, diced
2 tablespoons of parsley flakes
1 tablespoon Italian seasoning blend
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1 24 ounces jar of marina sauce (I use Emeril's)
1 12 ounce can of tomato sauce (I use Hunt's)
2 cups Italian blend shredded cheese
1/2 cup shredded Parmesan cheese (NOT THE GREEN SHAKER CAN) Fresh is best!
1 pound of Penne pasta (cooked 2 minutes less than recommended on the package)
seasoned salt, pepper, garlic powder

Cook your pasta and drain.  Remember to cook it 2 minutes less than recommended so that it does fall apart in the oven.   Preheat oven to 300 degrees.  In a large skillet, heat olive oil.  Season chicken pieces on both sides with seasoned salt, pepper and garlic powder.  Brown 2-3 minutes on both sides.  Remove from skillet and place on plate.  In that same skillet, saute onions, garlic, and bell pepper until tender. Add parsley flakes and stir well.  Add marina sauce, tomato sauce, Italian seasoning, sugar, and Worcestershire sauce.  Bring to a light boil.  Reduce temperature to low medium  and return chicken pieces and any juices on the plate to the sauce.  Cook about 8 minutes.  Spray a large casserole dish with cooking spray and sprinkle 1/4 cup of Italian blend cheese on the bottom of the pan.  Pour in pasta.  Sprinkle 1 cup of Italian cheese and 1/4 cup of Parmesan cheese on top of pasta.  Pour sauce and chicken pieces on top of pasta.  Cover with foil and bake 40 minutes if boneless chicken has been used or 60 minutes if bone-in chicken has been used.
  Remove from oven and remove foil.  Top with remaining cheeses and return to the oven without foil for 10 minutes.

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