Chicken Lasagna
By: Anonymous
Published: Thursday, February 11, 2010 - 3:39pm

Ingredients




2 lrgs boneless chicken breast halves
2 celery ribs chopped
1 small onion chopped
(or 1 to 2 tbspns dried minced onion)
teaspoon thyme
Salt to taste
Freshly-ground black pepper to taste
6 lasagna noodles - (to 9)
1 pkt frozen spinach thawed, and
squeezed dry
6 ounces fresh mushrooms thickly sliced
(or one 4 to 8 oz can sliced mushrooms)
cup shredded Cheddar and American cheese
mixture
1 can light cream of mushroom soup
1 can tomatoes with green chiles
1 pkt dry chicken gravy mix - (1 oz)
cup reserved broth

Preparation

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. Discard remaining broth or freeze to use in another recipe. 2 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. 3 In a medium bowl, combine soup, tomatoes, gravy mix, and reserved broth. In a 3 1/2- to 4-quart crockpot, 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. 4 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. 5 This recipe yields 4 servings. 6 Comments: This is similar to Chicken Spaghetti in ingredients and flavor. Very tasty! 7 NOTES :