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Crock Pot Chicken Lasagna

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Crock Pot Chicken Lasagna
2008-07-25 Main Dish
3 78

This recipe layers chicken, noodles, and a condensed soup sauce with cheese in a slow cooker for a unique way to prepare lasagna.

  • Servings: 4


2 Large Chicken Breast Halves, boneless
2 Ribs Celery Chopped
1 Small Onion, chopped, or 1 to 2 tablespoons dried minced onion
½ tsp Thyme
Salt & Pepper, to taste
6– 9 Lasagna Noodles
1 pkg Frozen Spinach, thawed and squeezed dry
6 oz Fresh Mushrooms, thickly sliced, or 1 4 to 8 ounce can
1½ cups Shredded Cheddar & American Cheese Mixture
1 can "light" Cream of Mushroom Soup
1 can Tomatoes With Green Chiles
1 pkg (1 Ounce) Dry Chicken Gravy Mix
¾ cup Reserved Broth


1. In a 2-quart saucepan, simmer chicken breasts with celery, onion, thyme, salt, and pepper until tender, about 25 minutes.

2. Remove chicken and let cool; cut in bite-size pieces or shred. Reserve 3/4 cup of broth. Discard remaining broth or freeze to use in another recipe.

3. 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.

4. In a medium bowl, combine soup, tomatoes, gravy mix, and reserved broth.

5. In a 3 1/2 to 4-quart crock-pot, pour in 3/4 cup 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 cup of shredded cheese. Pour another 3/4 cup soup mixture over all.

6. 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.