1. Preheat the oven to 375°F.

2. If not already prepared, dice the cooked chicken into bite-size pieces and set aside.

3. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until they are well browned and any liquid has evaporated. Transfer mushrooms to a plate.

4. Add the remaining olive oil to the skillet, then stir in the chopped onion. Cook for about 3 minutes, until softened.

5. Add the poultry seasoning, garlic powder, and dried sage. Cook for 1 to 2 minutes, stirring constantly, until fragrant.

6. Return the mushrooms to the skillet along with the diced chicken. Stir gently to combine.

7. Pour in the Alfredo-style sauce, reduce heat to low, and let the mixture simmer for about 10 minutes, stirring occasionally, until slightly thickened.

8. Lightly grease a medium casserole dish. Arrange a single layer of the Parmesan-style wraps over the bottom of the dish.

9. Spread half of the chicken and mushroom mixture evenly over the wraps. Sprinkle with 1½ cups of mozzarella cheese.

10. Add a second layer of wraps, followed by the remaining chicken mixture and the remaining mozzarella cheese.

11. Bake uncovered for 30 to 35 minutes, until the casserole is bubbling and the top is lightly golden.

12. Let rest for about 10 minutes before slicing and serving for best texture.