Crock Pot Chicken Lasagna

Total Time: 5 hrs 15 mins Preparation Time: 15 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 2 large boneless chicken breast halves
• 2 celery ribs, chopped
• 1 small onions, chopped or 1 -2 tablespoon dried onion flakes
• 1/2 teaspoon thyme
• salt and pepper
• 6 -9 lasagna noodles
• 16 ounces frozen spinach, thawed and squeezed dry
• 6 ounces fresh mushrooms, thickly sliced (or shredded cheddar cheese, and american cheese mixture)
• 1 (10 3/4 ounce) soup can reduced-fat cream of mushroom soup
• 1 (10 3/4 ounce) soup can tomatoes and green chilies
• 1 (1 ounce) package dry chicken gravy mix
• 3/4 cup reserved broth

Recipe

• 1 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.
• 2 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 slow cooker/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. 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.
• 3 serves 4.