1 Rotisserie Chicken
3 cups of chicken broth (to make your own remove the skin and the meat. Boil the bones in about 5-6 cups of water, reduce with onion, celery heart. Carrots and bay leave for about an hour and a half for broth)
2 – 28 oz cans of spaghetti sauce
1- 160z jar of salsa
5-6 oz of shredded Asaigo cheese.
Italian seasoning ( if needed)
1-2 bay leaves
Add broth .salsa , seasoning , bay leaes and tomato sauce – let simmer for a while ( 30 minutes ) add asiago , Let simmer again.. Add chicken last 30 minutes of cooking.
Can be put togther on low in crock pot as well