Chicken Lasagna

Photo: flickr user See-ming Lee 李思明 SML

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

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, 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.

This recipe yields 4 servings.

Comments: This is similar to Chicken Spaghetti in ingredients and flavor. Very tasty!

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