Ingredients

2 large boneless chicken breast halves
2 celery ribs chopped
1 small onion chopped
Or 1 to 2 Tbsp. dried minced onion
1/2 tsp. thyme
Salt to taste
Freshly ground black pepper to taste
6 lasagna noodles to 9
1 package frozen spinach thawed and squeezed dry
6 oz. fresh mushrooms thickly sliced
Or one 4 to 8 oz. can sliced mushrooms
1 1/2 C. shredded Cheddar and American cheese mixture
1 can light cream of mushroom soup
1 can tomatoes with green chilies
1 package dry chicken gravy mix-1 oz.
3/4 C. reserved broth

Cooking Instructions

In a 2 quart saucepan, simmer chicken breasts with celery, onion, thyme, salt, and pepper until tender, about 25 minutes. Remove chicken and let cool, cut in bite-size pieces or shred. Reserve 3/4 C. of broth. Discard remaining broth or freeze to use in another recipe. Break lasagna noodles in half, boil for about 5 to 8 minutes, until just a little flexible. Drain and rinse with cold water for easier handling. In a medium bowl, combine soup, tomatoes, gravy mix, and reserved broth. In a 3 1/2 to 4 quart crock pot, pour in 3/4 C. of the soup mixture. Place 4 to 6 lasagna noodle halves on top of the soup mixture. Add 1/3 of the spinach, 1/3 of the chicken, 1/3 of the mushrooms, and 1/2 C. of shredded cheese. Pour another 3/4 C. soup mixture over all. Repeat layers 2 more times, ending with remaining soup mixture. Cover and cook on low for 4 to 5 hours. If cooked too long, the noodles might become mushy, so check after about 4 1/2 hours.
 
 
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