Gluten-Free Palmsticcio Chicken Lasagna

• 1 cup tomato puree
• 1 cup evaporated milk
• 1 chicken breast, cooked and shredded
• 1 cup cheddar cheese
• 1 can jego palmsticcio
• 1 tsp thyme
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp onion powder

In a medium size pan heat the tomato puree and evaporated milk, then when it starts to bubble add the shredded chicken until its well mixed. Add all the seasoning ingredients and mix.

Grease and flour a baking dish and start adding the Jego | Palmsticcio, then the chicken and cheese. Repeat this step until you have no more ingredients. Bake at 375F for 15 to 20 minutes.

Enjoy!