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crockpot - Chicken Lasagna

Source of Recipe

practical recipes

crockpot - Chicken Lasagna

2 large boneless, skinless chicken breast halves
2 ribs celery chopped
1 small onion, chopped, or
...(1 to 2 tablespoons dried minced onion)
1/2 teaspoon thyme
salt and pepper to taste
6 to 9 lasagna noodles
1 package frozen spinach, thawed and squeezed dry
6 ounces fresh mushrooms, thickly sliced, or
... 1, 4 to 8 ounce can, drained, optional
1 1/2 cups shredded Cheddar and American cheese mixture
1 can "light" cream of chicken or celery soup
1 can tomatoes with green chiles
1 package (1 ounce) dry chicken gravy mix
3/4 cup reserved broth

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 cup 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 crockpot/slow cooker,
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
cheese.
Pour another 3/4 cup soup mixture over all.
Repeat layers 2 more times, ending with remaining
soup mixture.
Cover and cook on Loe for 4 to 5 hours.
Makes 4 servings.

If cooked too long, the noodles might become mushy,
so check after about 4 1/2 hours.