Crock Pot Chicken Lasagna

• 2 large boneless chicken breast halves
• 2 celery ribs, chopped
• 1 small onions, chopped or 1 -2 tablespoon dried onion flakes
• 12 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) packagedry chicken gravy mix
• 34 cup reserved broth

1. In a 2-quart 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.
3. Reserve 3/4 cup of broth.
4. Discard remaining broth or freeze to use in another recipe.
5. Break lasagna noodles in half; boil for about 5 to 8 minutes, until just a little flexible.
6. Drain and rinse with cold water for easier handling.
7. In a medium bowl, combine soup, tomatoes, gravy mix, and reserved broth.
8. In a 3 1/2 to 4-quart slow cooker/Crock Pot, pour in 3/4 cup of the soup mixture.
9. Place 4 to 6 lasagna noodle halves on top of the soup mixture.
10. Add 1/3 of the spinach, 1/3 of the chicken, 1/3 of the mushrooms, and 1/2 cup of shredded cheese.
11. Pour another 3/4 cup soup mixture over all.
12. Repeat layers 2 more times, ending with remaining soup mixture.
13. Cover and cook on low for 4 to 5 hours.
14. If cooked too long, the noodles might become mushy, so check after about 4 1/2 hours.
15. Serves 4.

chicken breast halves, celery, onions, thyme, salt, lasagna noodles, frozen spinach, mushrooms, cream of mushroom soup, tomatoes, chicken gravy mix, reserved broth

Taken from www.food.com/recipe/crock-pot-chicken-lasagna-321726 (may not work)