UPDATED Southern Style Chicken and Dumplings--with Slow Cooker Method

5 years ago I hit publish on a blog post for a recipe I was pretty lukewarm on. As evidenced by the fact that I didn't make it again for 5 years. These days I'm constantly searching for something new to make for dinner thanks to the fact that I eat a ton (thanks breastfeeding) and so does Michael and now little James. So I unearthed the chicken and dumplings recipe I'd made so many years ago. And decided to try making it in the slow cooker. And it was awesome. Michael loved it, I loved it, James loved it.

So now the internet should love it too, right? It's creamy dreamy comfort food: perfect to warm you up on these cold January evenings. And using a slow cooker makes it even simpler to make.

Check out the original post here:

https://www.cookingactress.com/2014/04/southern-style-chicken-and-dumplings.html

Southern Style Chicken and Dumplings-Slow Cooker Method
Makes 6 servings.
Ingredients:

• 8 cups (64 oz) chicken stock/broth (or 8 cups water + 8 tbsp. bouillon)
• Approximately 1.5 lbs. boneless, skinless, chicken breasts
• pepper, salt, dried basil, garlic powder, to taste
• 2 bay leaves
• 2 cups all purpose flour
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 3 tbsp. unsalted butter, melted
• 3/4 cup buttermilk (or substitute)

Preparation:

• Put chicken, broth, and seasonings in a slow cooker and cook on low for about 8 hours.
• Remove chicken and shred. 
• Skim any fat/scum off of the liquid and discard, along with the bay leaves.
• Turn heat to high.
• In a medium bowl whisk together flour, 1/2 tsp. salt, and baking soda. Stir in melted butter and buttermilk. Place on a lightly floured surface and roll out to about about 1/8" thickness. Cut out 2 in. shapes (or just tear them off).
• Plop dumplings into crockpot and put on the lid, cooking for 20 minutes on high. Stir occasionally.
• Add shredded chicken and stir until combined. Serve warm!
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Cheesy Chicken Crescent Bake

*gasp*

I'm blogging a recipe.

I KNOW. We're all shocked.

Guys...I'm sorry. Having a baby has completely consumed me and trying to keep up with housework, regular non-blog cooking, and other life things has kept me from making anything for you guys.

BUT HEY. I made something. Here it is! Hooray!

This is totally the perfect recipe for anyone who is busy and it's super family friendly because...yum...chicken and cheese. You pretty much stuff crescent dough with a cream cheese and chicken mixture and top with a sauce made with cream of chicken soup (which I made homemade because even though I'm busy I'm still me) and you top the whole thing with more cheese! Michael was a huge fan when he came home and tried a bite, and you'll love it too. It's comforting and tasty tasty tasty!

Creamy Chicken Pasta

I've been doing a lot more experimenting in the kitchen these days when it comes to cooking. Less recipes and more throwing things together. It's a little bit freeing! But...when you throw together the same recipe again and again and you love it and you realize...this recipe must be shared....then you write it down. And take pictures. And share it on your blog. This is what everyone does, right?

Naming recipes is hard. I'm not sure if you're aware of it, but it is. Trying to succinctly but accurately sum up what the recipe is like is SUPER tough! Like this...you pan fry chicken. Then you add the sauce ingredients into the same skillet (thusly using the delicious flavor left over from the chicken) and make a creamy sauce. And you eat it with the cooked pasta and chicken. And it's like...what do you call it? I feel pretty good about Creamy Chicken Pasta, but I don't know-what do you think?

It's really just comfort food. Like super flavorful creamy pasta and crisp chicken...it's a feel-good kind of meal. And I mean...feel free to mix some veggies in if you are so inclined. Personally that sounds terrible to me but I have an unfortunately strained relationship with the vegetables, and if you are one of the lucky people who likes them then I am envious and encourage you to enjoy them in this. Or not. Either way (as long as you like chicken) make it. It's gonna become a new favorite of yours like it is a new favorite of mine!

Half-Fried Chicken and Gravy

The original title of this post was Fried Chicken and Gravy. BUT...it's only kind of fried. It's fried and then baked. And it doesn't taste exactly like straight up fried chicken so...I changed the name to better represent what we're working with here.

Whatever you call it, I will admit that it wasn't quite as crisp as I wanted and...I don't know. The chicken itself wasn't my favorite (but that's just me, goodness knows I'm particular)--but the GRAVY. Oh mama the gravy is goooood.

The gravy is rich, and creamy, and so perfectly flavorful. And when you serve it with chicken and over some mashed potatoes, you are in comfort food heaven. Rainy or cold day? Make some of this. Had a fight with someone you care about? Make some of this. A beloved character on a TV show you love dies? DEFINITELY make some of this!

Slow Cooker Chicken Noodle Soup

I made chicken noodle soup! And it wasn't so bland that it was borderline inedible! IT'S A MIRACLE!

...er...I know...you're probably all, "Kayle whaaaat are you talking about??" Well...I had a few unfortunate attempts at chicken noodle soup, a few years back, and they sort of scarred me for life and terrified me from making soup. Then I made some ridiculously yummy soups. So then it was just the basic CNS (chicken noodle soup, get on my level) that I was afraid of. Buuut...then I saw a recipe for homemade CNS in the slow cooker and I was like, "OK. It's time. Let's break this curse."

I'm going to warn you all RIGHT NOW-this recipe makes like...a lot of soup. Much more than just Michael and I can really handle, BUUUUT you can freeze it. Like...so I poured it in a freezer bag (made sure it was upright and not going to leak) and let it cool COMPLETELY. Then I sealed it and flattened it and put it in the freezer. I now have a nice, flat, bag of CNS just waiting for when I need it. Which I sort of love. You never know when a random cold is going to hit! Or just a craving for some soup. And sometimes you're too busy (or, God forbid, sick) to make something and having that extra stash of soup in the freezer makes me feel safe.

This week we got our first substantial bit of snow. And it happened literally the day after we finally bought a snow shovel. You see....we've been meaning to buy one for a while. But Michael was being super picky about it and didn't like any of the ones we'd seen. However...time passed....winter came...and I started to get nervous that we'd be stuck with a bunch of snow and no way to shovel it out of our new driveway. So we finally agreed to just go and buy one. And so we did. And then we woke up the next morning aaaand snow. So our new little shovel got christened quickly.

And you know what's fun to do? Sit in your new kitchen, looking out at the snow, but knowing you're snug and warm inside, and eating from an even warmer bowl of comforting and classic chicken noodle soup.*

*With lots of crackers. Because that's who I am, as a person. I eat soup with lots of crackers. (Not as many as my brother, who usually just consumes moist crackers since there are so many that they've fully sucked up the soup...that's a bit too far for me.)

Cheesy Chicken & Onion Skillet

Soooo I'm a pretty picky eater. Which means I tend to have a set number of dinner recipes that I like and make regularly, which means I oftentimes get tired of them/burnt out. So when I find a new entree to make that I like it is like a GOSH DARNED MIRACLE! And this recipe is one such miracle.

The inspiration for this recipe came from some cheese and onion chicken dishes I've seen on a couple restaurant menus, and that I've even ordered on occasion. But they never really knocked my socks off. So I thought about what could make them better. I decided flattened, breaded, chicken would be tasty. And sauteed onions that are just shy of caramelized would probably be pretty delicious. And a thick and creamy and rich cheesy cream sauce...yeah. That also seemed wise.

And it was. It so was!

Another beautiful part of this recipe is you make everything in one large skillet--first you cook the onions (then set them aside), then the chicken (which you also then set aside), and finally you make the sauce (which is made all the more delicious because it is partially flavored by the onions and chicken that cooked in there before). Then you add back in the onions and chicken. And serve it with mashed potatoes, over noodles, or rice, or just with some veggies or whatever. It's your life. Eat rich deliciousness however you want. I'm just saying that I loved it. And can't wait to make it again. And I think you should try it. Cuz it's tasty. And you'll like it.

Mkay?

Creamy Herb Chicken Skillet

I'm always up for a new chicken recipe! Are you? I hope so because if not...well...you're probably only here for desserts and don't worry, I've got one of those coming to you on Wednesday.

So really we're all winners.

This dish was really delicious-the chicken is juicy and flavorful and the sauce is creamy and cheesy and...herb-y...? Herb-y isn't a word...herbaceous? I don't know if that really applies to this...oh whatever, you guys get the idea! It's a creamy sauce that is made with boursin (one of my fave kinds of cheese), yummy shallots, and garlic (of course)-and you make it in the same skillet you cooked the chicken so all of that goodness is up in there, too. I sent Michael some in his lunch and he texted me an enthusiastic "This chicken is so good! What's in the sauce?" and then after I told him he proceeded to make a pun about the Lady of Shalott that went over my head and then he had to explain it.

After all these years...there is still mystery. Keepin' the magic alive, folks.

Especially the magic of delectable chicken dishes.

One Pot Cajun Chicken Alfredo

Erm, I hate dishes. And I have a husband who is constantly needing variation in his cuisine (unlike me who is perfectly happy with all meat & potatoes, all the time). Soooo I'm getting really into the idea of making one pot meals for him. They're easy, the dirty pretty much 1 dish, and he gets something new to eat. I think we can all  agree that this is a win situation, yeah?

Michael has a mini love affair with New Orleans food--mind you, we haven't been to NOLA (yet) but when we go out to eat and a menu item says New Orleans or Cajun...Michael's probably going to order it. So I loved the idea of Cajun Chicken Alfredo! Not to mention--not only is this recipe quick and easy, and all made in one pot, BUT it also is made with ingredients you almost definitely already have (the Cajun seasoning is the only thing I needed to buy for this recipe, and I know Michael is happy that we now have that!) Oh yeah and...it's actually pretty healthy. Hooray!

Creamy, thick alfredo sauce (made from broth and milk-no heavy cream or butter!) that has that extra bit of Cajun spice envelops soft fettuccine noodles and perfectly seasoned chicken. Michael was definitely a fan, and I loved how simple the whole thing was. This will be getting made again...and again...and again....

Creamy Chicken Noodle Soup

Soup season is here, everyone! And I had yet to make a chicken noodle soup recipe that I liked (a couple ill-fated attempts in the past resulted in ridiculously bland, giant batches of soup). Sure I had a chicken and potato chowder that I was (and still am) obsessed with, but we all need a simple chicken noodle soup recipe in our repertoire, no?

Yes! And this turned out to be the perfect one. Michael and I both prefer heartier soups, so the fact that this is a creamy chicken noodle soup helps add to it. And if you're concerned about your waistline-don't be! The creaminess comes from fat-free evaporated milk, so you can have your soup and eat it too! It's comforting and classic and I know we're all going to be happy to have this when someone inevitably comes down with a cold* (or at least if we come home after a chilly day and need something to warm us up the way only soup can!) And it's actually pretty quick to make! Soup for everyone!

*Fingers crossed nobody gets a cold...ever.

Just Chicken Pot Pie Pizza

One of my oldest recipes on this blog is still one of my favorites: Just Chicken Pot Pie. It's all the rich yumminess of pot pie without all those yucky vegetables (hehe...). Sooo when I saw the idea of a pot pie pizza I immediately got excited to try it--but a "Just Chicken Pot Pie" version!

Soooo-what is this pizza, exactly? It's a delicious chicken-y pot pie filling (made from onions, butter, chicken broth, and milk-mostly.), shredded cooked chicken, and cheeeeeese. All on a pizza crust. It's actually super simple and is def. a great option for any picky eaters in your house! I

I was super due for a new pizza recipe, so this could not have come at a better time. Plus Michael was only luke-warm about it (he felt like it was too bland, which is a common complaint when I make foods that I like lol)---which you may think is a bad thing but NO because it meant MORE PIZZA FOR ME! It's cheesy and rich and chicken-y and just mmmmmmmm mmmmm! (I'm very eloquent about my food, as you can see!)

Spicy Peanut Butter Chicken

I generally try to just give you recipes that you can make without needing to buy a specific product--this, however, is an exception. Because I had no choice. Sorry!

You see, I've had a jar of Peanut Butter & Co.'s "The Heat is On" (AKA their spicy peanut butter) sitting in my cabinet for awhile. And I could not figure out what to do with it. So I finally decided to get creative and try to make something for the Michael. He was pretty unsure about the idea of spicy peanut butter in a savory dish but I asked him to just give it a try,

Annnnd-THANKFULLY-it worked! I made this super simple chicken dish and he loved it. He was surprised that he loved it, but he did!

And it's crazy easy. You just whip up a marinade, using the peanut butter as well as soy sauce, seasonings, etc. You coat the chicken in it. Then you fry the chicken until cooked through.

Now-you can marinate the chicken for awhile, if you want (I just coated it and then immediately fried it)--if you marinate it for a period of time, however, it will be extra spicy. So just be prepared. You can also prepare the marinade ahead of time and-before adding the chicken-just cover and store it in the refrigerator. I did this. Be forewarned that it will thicken up a bit. I'm not sure that it adversely affected the results but just wanted to give you a heads up.

The chicken ends up juicy and spicy with a bit of an Asian cuisine flavor profile. And you just might like it--I know my Michael did!

Slow Cooker Creamy Chicken

I thought I didn't like Bob Evans. I thought I wad too good for Bob Evans.

Turns out? I'm not. And I love it. Specifically--I love their pot roast and their deep dish chicken noodles entree. So when I made this recipe (which I found in one of my cookbooks)-I had imagined it would taste somewhat like that.

I'm gonna warn you-it doesn't. BUT: it's great in its own right. Let's discuss.

First of all: I love how simple and comfy and cozy this is. Like...you'd imagine it would be the sort of thing your mom would make for you. And it's EASY-you just throw some stuff in your slow cooker and leave it alone until it's time to eat! It tastes pretty much like chicken noodle soup, but  creamy chicken noodle soup. AND even though all these pictures show the chicken over noodles...I highly recommend serving it over mashed potatoes! Then it becomes like an almost gravy/soup hybrid with the potatoes...and it makes it even more comfort food. So, next time you have a rainy day--make this slow cooker creamy chicken!

#HillshireSnackPros Review

So. Didja have a good Thanksgiving? Yes? 

Great. Back to real life!

Which means packing Michael a lunch and finding me a (non-chip or sweet) snack. 

That's where Hillshire Snacking comes in! 

Do you like the sound of 15g+ of protein, premium meats, and super bold flavors? ME TOO. And Hillshire Snacking offers all of that in 8 different varieties.

• Grilled Chicken Bites with Teriyaki Sauce
• Genoa Salame with Gouda Cheese & Toasted Rounds
• Grilled Chicken Bites with Honey Mustard Sauce
• Grilled Chicken Bites with Mango Habanero Sauce
• Italian Dry Salame with Gouda Cheese & Toasted Rounds
• Hot Calabrese Salame with Pepper Jack Cheese & Toasted Rounds
• Peppered Salame with Pepper Jack Cheese & Toasted Rounds
• Grilled Chicken Bites with Sweet Chili Sauce

I was lucky enough to get a bunch of packages of the grilled chicken bites with sweet chili sauce to try (although I would love to get my hands on some of the other varieties in the near future)! Michael went gaga---these are right up his alley. Unique and flavorful (therefore breaking up the monotony of his usual lunch and snack options) the chicken has a delicious grilled flavor and the sauce adds a fun bite of zesty spice.

Hillshire Snacking products are perfectly portioned to be an everyday snack or the thing to grab on the go but they are also encouraging you to get creative and think of these as a unique way to snack! Share your unique Hillshire Snacking experience with the hashtag #UniqueWay.

For the most part we just ate these in a straightforward way---however I did create a sandwich with 1 pack of the Grilled Chicken Bites with Sweet Chili Sauce. I used the sauce as spread on each piece of bread and placed the chicken and a slice of cheese in the middle. It was gooooood.

So, to sum up--I'm sad we're almost out and I think I need to locate a Target near me that carries Hillshire Snacking products!

#spon: I'm required to disclose a relationship between our site and Hillshire. This could include Hillshire providing us w/content, product, access or other forms of payment.

Chicken Noodle Casserole {from scratch}

My mom, rather famously (in my family), made a few vows about things she would never do when she had children:

1. Never be absent (her parents owned a business and were very busy. She knew she always wanted to be really involved with us and she was! She was a girl scout troop leader AND a cub scout leader, she volunteered at our schools, and she was just always very present.)
2. Never make her daughter cut her hair. Apparently there was a somewhat traumatic incident where my grandparents forced my mom (kicking and screaming) to chop off her very long hair-into something of a boy-length cut. She promised she would never force that fate upon her future daughter--me! Thank goodness. She somewhat regretted that vow occasionally but she never made me cut my hair off.
3. She would never ever make meatloaf or tuna noodle casserole.

I know. The last one seems a bit random. Apparently those were food items that were fairly common in her household and she hated them. So...she was like "never again." And she never did. I'm ok with this because I don't like meatloaf or tuna noodle casserole. It all worked out. 

What this has to do with this recipe is: Chicken Noodle Casserole was my mom's adaptation of the dreaded Tuna Noodle Casserole. Essentially, she subbed in things she liked for things she hated (chicken instead of tuna, cream of chicken soup instead of cream of mushroom). And what resulted was probably my favorite meal growing up.

Since I was (and am) such a picky eater (and since my mom is not in love with cooking, and is pretty picky herself)-if I found something I liked...we ate it. Alot. Like...there was a point where this casserole was made weekly. My poor brother was so tired of it. But I could not get enough! I requested it constantly. I was sick? Chicken noodle casserole. It's my birthday? Chicken noodle casserole. It's Tuesday and I'm hungry? Chicken noodle casserole. And then....I moved away. And I started to learn how to cook. And I realized I had overdone it with the casserole...and sorta didn't want it anymore. And somehow here I am and I haven't eaten chicken noodle casserole in over 5 years.

Correction-I hadn't eaten chicken noodle casserole in over 5 years.
That dry spell has ended!

The other day I was hungry and itching for a recipe I hadn't made before...or at least recently. And I was thinking about all the ingredients I had and what could be done with them and...my brain just thought of this casserole. And I knew it was time to bring it back. So I talked to my mom and got the original recipe (for the tuna noodle casserole) as well as what her substitutions were. And I knew I was going to have to make my version a bit more from scratch (although I suppose since I bought the noodles and the breadcrumbs it's not technically from scratch...whatever). So I created what you see here. It tasted just like I remember. And it was still so darn simple to make (yes...even with me making homemade cream of chicken soup and roasting the chicken). It just tastes like comfort and home and like a creamy chicken noodle soup in casserole form. 

Perfect to make you feel cozy on a chilly day.

And to make you feel home.

And to make you want to give your mom a big hug. <3

(Speaking of giving my mom a big hug: Tomorrow is my birthday! And I was super sad because it was looking like I wouldn't have anything to do until the evening, when people got off from work. BUT my mom decided to take the day off so she and I can spend the earlier part of the day together. We're going to go shopping and out to eat and I'm sooo excited. Best mom ever!)

Crispy Chicken with Italian Sauce & Noodles

"It smells like fried food in here."

"What's this?"

"Is it healthy?" 

All asked within 5 minutes of my brother's arrival to my house.

"Um...well...I mean...the chicken is like...pan fried...um...and the sauce isn't full of preservatives? Sooooo?"

"Well the pasta is just carbs so I'll just eat chicken and sauce," and then he sat down to eat a bunch of my chicken and sauce. Thus concludes the tale of the mooch-y carb-free brother.

Silly brother aside--you should totally not skip the pasta. The pasta plus cream sauce plus chicken creates a trifecta of yum. And I used whole wheat pasta so it was totally fine :P. The sauce is sort of alfredo-esque, but more herbaceous? And with the chicken this is sort of a chicken parmesan situation...but without the melted cheese on the chicken...and not tomato sauce...and the chicken has a bit of a sweetness to it because of the cornflakes....but you get the idea.

The perfect bite starts with the tender, juicy chicken encrusted in that slightly sweet fried breading. Then it gives way to a creamy, rich, delightful sauce which encases some chewy noodles. Yum. Very filling too-a tiny bowl will pretty much satisfy your belly, even if you have a demanding, Italian stomach like myself and Michael.*

*(Fun fact: he doesn't know what it means to be hungry. He says he's hungry and I tell him "Just because you're not full doesn't mean you're hungry. Do you actually feel hunger?" and he replied, "That's not being hungry, that's STARVING." True story.

Faux Fried Chicken Tenders

I am consistently making recipes that are baked chicken that is supposed to taste like fried chicken.

I know, I'm repetitive. Sorry. BUT--this recipe is the closest I have ever come to making baked chicken tenders that taste like the fried kind that you can get at virtually any restaurant/diner. They're, like, SUPER good. Especially when you serve them with mashed potatoes. Then it's just Southern comfort.*

*from a Yank who has never spent any significant time in the South. 

I'm having some troubles with my meal-making game, y'all. I'm just....uninspired for the most part. I know that Michael and I need to eat (things that aren't cookies) but I get so lazy and so like "blahhhh" when it comes to me making us something. I'm not sure what it is but I have got to snap out of it!

These chicken tenders and potatoes were the first legit. meal I'd made in awhile. It was pretty nice. I should really get my heiney in gear and make these things occur more frequently (Michael would certainly be grateful).

And if you want to know how these chicken tenders taste-um...awesome? They're moist and flavorful-with just a hint of spice. You can also absolutely mix things up with the seasonings (I adjusted the original recipe slightly for my own palate--I can't deal with very spicy things so I significantly decreased the spicy factor. Feel free to re-up it if that's your thing!)

I think these will be made fairly frequently around these parts from now on!

Garlic Parmesan Chicken Lasagna

 

My picky eating is a much bigger problem in the savory food world than the sweet (I mean...we can all agree chocolate and sugar and butter are delicious, amirite?) So I get SO. GOSH. DARNED. EXCIIITED when I find a new dinner recipe! Like...sure....they're pretty much all variations on each other (chicken? check. garlic? check. some kind of cheese? check. A carb? CHECK) but....I mean...whatever...they're sort of different...

Anyway. So like....I love chicken. I love garlic. I love lasagna.  I love Parmesan. Sooooo let's be real: Garlic Parmesan Chicken Lasagna was MADE FOR ME TO LOVE AND TO EAT! (I've made it twice already)

And ya know what's sort of dope (yeah. I just said dope. dealwithit!)? I used MY OWN,  freshly grown, parsley to top this lasagna and for the pictures!! FRESH HERBS ARE THE BESTEST! (yes....I said the word dope and then I said "bestest". I'm a complex woman.)

This lasagna tastes like...home to me. Like...it's a cross between lasagna (of which I actually love my mom's mom's recipe and use it to this day.) and this chicken noodle casserole dish that was probably made every week or every other week growing up because I WAS OBSESSED with it. This dish is like those....but better. It's probably gonna be made a lot from now on. It doesn't even take long to make (especially if you use pre-cooked chicken)! *happy dance*

I know even my mom would like this recipe. And she's just as picky as me. It was funny, my cousin Megan asked me the other day "Do you eat like your mom or like normal people?" To which I replied, "Somewhere in between...." My mom got a bit offended and insisted she eats way more things than me-which used to be true. Now I'd say we're probably even. We both eat things the other won't, but for the most part we're both pretty basic. I, however, am much more open to new foods than my darling mother (I like to cite the dreaded incident where I made her my just chicken pot pie recipe and she PICKED OUT ALL THE SCALLIONS! Like....what?! She insisted she'd gag if she ate one, to which I told her the flavor was there regardless! Agh!) Anyway...yeah. She'd like this. I'm pretty, darrrrn, sure! In fact-I think I'll make it for her soon! Hooray for having that option!

I mean...I don't know what else to say. Garlicky sauce, cheese, noodles, chicken. 

You obviously are gonna love it.

Garlic Parmesan Chicken Lasagna

Slightly adapted from Pinch of Yum

Serves 9-12.

Ingredients:

• 6 tbsp. butter
• 1 and 1/2 tbsp. minced garlic (4-5 cloves)
• 6 tbsp. flour
• 1/2 tsp. poultry seasoning
• 3/4 tsp. salt
• 5 cups milk
• 10-15 no boil lasagna noodles
• 3 cups cooked, shredded, chicken (rotisserie adds great flavor, but you can also just bake/roast up some chicken)
• 1/2 cup grated Parmesan cheese
• 1/2 cup Swiss cheese (I've also used mozzarella)
• 1 cup water
• 1/4 cup seasoned breadcrumbs
• Optional-fresh herbs, such as parsley

Preparation:

• In a large saucepan, over medium heat, melt butter. Add garlic and saute until fragrant, stirring to avoid burning.
• Add flour, poultry seasoning, and salt. Whisk and cook or about 1 minute.
• Add milk, 1 cup at a time, stirring until slightly thickened before adding the next cup. Continue cooking until thickened, smooth, and simmering. Remove from heat.
• Grease a 9"x13" with nonstick cooking spray and preheat oven to 400F degrees.
• Cover the bottom of the pan with broken lasagna noodles (3-5), half of the shredded chicken, 1/4 cup Parmesan cheese, 1/3 cup water (this helps cook the noodles), and 1 and 1/2 cups of the prepared sauce. Repeat this 1 time. Top with another layer of noodles, the final 1/3 cup water and 1 and 1/2 cups sauce, and the Swiss (or mozzarella) cheese. 
• Cover with foil and bake 40 minutes.
• Remove foil and cover the top with breadcrumbs. Bake 5-10 minutes, until golden and bubbly. 
• Sprinkle with fresh herbs and let stand for 10 minutes before cutting and serving.

I baked this with love. For you!