My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake. No rolling, no sauce, no specific order. It tastes phenomenal and it makes a really awesome freezer meal. Make one for dinner and make one to freeze. Just double layer it with foil before baking it and freeze. Then just thaw it and bake.

When I need shredded chicken I just throw the chicken breasts in the crock pot with a little bit of chicken stock/broth. Then cook on low for 6-8 hours (or less if you only put one or two chicken breasts in) and shred with two forks. Or if you want it to stay whole take out carefully.)

Another way to shredd the chicken, when the chicken is still warm toss it in your kitchenaid mixing bowl with the paddle attachment (the one you use for cookies) and just turn it on low. Shredded to restaurant quality.

I will probably put this on a piece of foil and try sealing this with my Food Saver when I get around to trying this one!