Crock Pot Chicken Lasagna

Ingredients:

2 large chicken breast halves, boneless
2 ribs celery chopped
1 small onion, chopped or 1 to 2 tbsp dried minced onion
1/2 tsp thyme
salt and pepper to taste
6 to 9 lasagna noodles
1 pkg frozen spinach, thawed and squeezed dry
6 oz fresh mushrooms, thickly sliced, or 1 (4 to 8 oz can)
1 1/2 cups shredded Cheddar and American cheese mixture
1 (10 3/4 oz) can cream of mushroom soup
1 small can (10 0z) tomatoes with green chiles
1 pkg (1 ounce) chicken gravy mix
3/4 cup reserved broth

Directions:

1. In a 2 qt saucepan simmer chicken breasts with celery, onion, thyme, salt and pepper until tender; about 25 minutes.

2. Remove chicken and let cool; cut in bite size pieces or shred. Reserve 3/4 cup of broth. Discard remaining broth.

3. Break lasagna noodles in half; boil for about 5 to 8 minutes, until just flexible. Drain and rinse with cold water for easier handling.

4. In a medium bowl, combine soup, tomatoes, gravy mix and reserved broth.

5. In a 3 1/2 to 4 quart 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 additional 3/4 cup soup mixture over all.

6. Repeat layers twice more; ending with remaining soup mixture. Cover and cook on LOW 4 to 5 hours. If cooked too long the noodles might become mushy so check after 4 1/2 hours.

Number of Servings: 4