like. (I love mushrooms sautéed in butter and seasoned
with a touch of salt.) Layer with the remaining sauce,
then noodles, then chicken (with any additional
toppings). Top with the remaining cheese.- Bake the lasagna for 45 minutes or until the
sauce is bubbly and the cheese is golden brown. Let it
rest for 10 minutes before serving. - Store extras in an airtight container in the
refrigerator for up to 3 days. Reheat in a baking dish in
a preheated 350°F oven for 5 minutes or until warmed
through.
Place all the ingredients in a 6-quart (or larger) slow cooker.
Cover and cook on low until the chicken is fork-tender,
about 6 hours. Remove the chicken from the slow cooker,
then remove the skin (reserve the skin for making chicken
cracklings, here). Pull the meat from the bones, discard the
bones, and shred the meat using 2 forks. Store the chicken
in an airtight container in the refrigerator for up to 5 days, or
freeze for up to 1 month. (Note: If you’re not using the
chicken right away, store it with some of the juices from the
slow cooker. It will help keep the meat moist until you use
it.) Makes 3 cups shredded chicken.