3 pounds chicken meat, cut into shreds
2 (16 ounce) cans tomato paste
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
3 cups shredded Italian cheese blend
In a large pot, combine chicken, tomato paste, cheese and mozzarella cheese. Cook over medium heat, stirring occasionally, until chicken is no longer pink; approximately 45 minutes. Remove from heat.
Stir chicken mixture into the pot and reduce heat to low, stirring frequently. Cover and simmer about 20 minutes with rack of foil off the bottom.
Meanwhile, bring a large pot of water to a boil. Add lasagne and cook until bubbly and almost al dente, about 60 minutes. Drain and cube meat. Prepare remaining ingredients by spooning chunks of chicken mixture into foil/bottle shape. Ladle out broth and pour over lasagna. Serve with parmesan and tomato sauce.
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