Ingredients
1
lb boneless skinless chicken breasts
4
tablespoons butter
1/2
cup diced yellow onion
1 1/2
cups sliced carrots
1
medium red bell pepper, chopped
2
cups sliced mushrooms
3
cloves garlic, finely chopped
1
tablespoon Italian seasoning
1
teaspoon salt
1/2
teaspoon pepper
8
cups Progresso™ chicken broth (two 32-oz cartons)
2
cups half-and-half
3
tablespoons cornstarch
10
uncooked lasagna noodles, broken
1
can (16 oz) navy beans, drained, rinsed
4
cups baby spinach
1
cup shredded Parmesan cheese (4 oz)
1
cup shredded mozzarella cheese (4 oz)
Preparation
In 6-quart slow cooker, place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt and pepper.
Pour in chicken broth. Gently stir; cover and cook on High 4 to 5 hours.
Remove chicken from slow cooker; cut into bite-size pieces. Return chicken to slow cooker.
In medium bowl, beat half-and-half, cornstarch and 1 cup broth from slow cooker. Add half-and-half mixture, lasagna noodles, beans and spinach to slow cooker. Stir, making sure all noodles are covered in liquid.
Cover and cook on High 15 to 20 minutes or until pasta is tender and soup is slightly thickened. Just before serving, add cheeses; stir until melted.
