Mediterranean Chicken Bake *

 1 pound boneless skinless chicken breasts, cubed

1 onion, chopped

2 zucchini, cut into 1/8 inch slices

1/2 cup uncooked orzo pasta

1/2 cup water

2 roma tomatoes, chopped

1 jar (26 oz) roasted tomato and garlic pasta sauce

2 cups shredded mozzarella cheese

1 tsp italian seasoning

1 can flaky crescent rolls (could also use frozen phyllo pastry sheets)

Heat oven to 400.  Spray 3 quart casserole dish with nonstick cooking spray.  In large skillet, cook chicken 8-10 minutes over medium heat, until no longer pink.  Stir in onion, zucchini, pasta and water.  cook 5 minutes, stirring occasionally, until veggies are crisp tender.  Stir in tomatoes, pasta sauce, cheese and italian seasoning.  Spoon mixture into casserole dish.  Place crescent rolls in one flat sheet on top of chicken mixture.  (If using phyllo dough, use about 6 sheets, brushing each sheet with melted butter)  Bake uncovered 15-20 minutes or until crescent (or phyllo) is golden brown.