In a large saucepan, combine the tomato sauce, oregano, basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.

Add the chicken and set the pan over medium-high heat. Bring to a simmer.

Reduce the heat to medium-low, partially cover and simmer for 10 to 15 minutes, until the chicken is tender and shreddable. Use two forks to shred the chicken directly into the sauce (or transfer the chicken to a bowl to shred and then return it to the pan).

Simmer for 2 more minutes, until the mixture thickens. Remove the pan from the heat and season to taste with salt and pepper.

Preheat the oven to 400 degrees.

Brush a shallow baking dish or ovenproof skillet with 1 tablespoon of the olive oil. Arrange the rolls in the pan and press down so they are touching each other (or touching as much as possible). Brush the top of the rolls with the remaining tablespoon of olive oil.

Spoon the chicken mixture all over the rolls, to within 1/2-inch of the edges of the pan. Top the chicken with the mozzarella and parmesan cheeses.

Bake for 15 to 18 minutes, until the rolls are puffed up and golden brown and the cheese melts.

Top with basil and serve with crushed red pepper flakes on the side.