Thursday, February 14, 2008

Vegetable Chicken Crock Pot Lasagna

6-8 servings

oven ready lasagna noodles
1 tablespoon olive oil
2 chicken breasts, cut into bite-sized pieces
2 (10 ounce) cans cream of chicken soup
3 cups milk
1 Tbs garlic powder
2 Tbs poultry seasoning or sage
16 oz bag of frozen broccoli, cauliflower, and carrots
shredded monterey jack cheese
shredded cheddar cheese

In a large soup pot, oil the pan with the olive oil and add the chicken pieces and cook for about 7-10 minutes or until no longer pink. Add the canned soups and the milk, being measured in the soup cans. You may need to add some more milk if the sauce becomes too thick. Season the sauce well with the garlic, salt and pepper, and the poultry seasoning. You can add other herbs for your taste. Add the frozen vegetables to the sauce and cook it for about 5 minutes or so.

To prepare the lasagna, using a 1 Cup measuring cup, Pour about 1 Cup of the sauce to the bottom of your crock pot. Layer the noodles in an even layer, breaking noodles to size as needed. Top the noodles with about 4 Cups of Sauce and sprinkle some shredded cheese, about 1 & 1/2 Cups worth for each layer. Continue to layer the noodles, sauce, and cheese in two more layers.

Cook on low setting for 6-8 hours, or high setting for 4-5 hours, depending on your slow cooker.

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