- Servings: 4
Ingredients:
| 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 |
Directions:
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.
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