In a large pot add 1 T. of oil and cook chicken for 5-6 minutes, until almost done. (they will cook again) Remove to a plate. Dice or shred. chicken. Add 1 T. of butter and 1 T. of oil. Sauté the onion/veggie bag. Sprinkle ¼ C. of flour over the veggies and stir for 1 minute. Turn heat to low and gradually stir in the liquid container. Add 1-2 C. of water. Add the diced chicken, break lasagna noodles into 1-2 “pieces, add. Stir. Add salt and pepper if needed. Turn up heat and bring to a boil, then lower heat and simmer for 20 minutes until noodles are tender. Stir occasionally so nothing sticks to the bottom of the pan. When noodles are tender, discard bay leaf, wilt in spinach, stir in cream and cheeses. Serve.
