2 lg. skinless chicken breasts
1 lg. onion, chopped
1 lg. green pepper, chopped
1 can black olives, sliced
1 (8 oz.) can sliced mushrooms
2 tsp. oregano
1 1/2 tsp. salt
1/2 c. Parmesan cheese
1 lb. mozzarella cheese, shredded
1 tsp. garlic powder
1 can crescent rolls
1 can pizza sauce
1 can mushroom soup
2 tbsp. oil

Line bottom of 9 x 13 inch pan with rolls. Cut chicken in 1 inch pieces and saute in oil in large skillet until tender. Add onion and pepper. Simmer for 10 minutes. Add olives, mushrooms, salt, oregano and garlic powder. Let heat through. Spread pizza sauce over dough. Remove skillet from heat and stir in mushroom soup.

Spoon 1/2 mixture over pan. Spread Parmesan cheese and 1/2 of mozzarella. Add remaining skillet mixture. Bake at 325 degrees for 20 minutes. Spread remaining mozzarella and bake only until cheese is melted, not brown.