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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
2 large chicken breast halves, boneless
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
1 1/2 cups shredded Cheddar and American cheese mixture
1 can cream of mushroom 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 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.
Serves 4.
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CHICKEN LASAGNA (Crock Pot)
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Category: Pasta - Meat
Prep Time: Cook Time: Total Time:
2 large chicken breast halves, boneless
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
1 1/2 cups shredded Cheddar and American cheese mixture
1 can cream of mushroom 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 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.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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