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1
In 6-quart slow cooker, place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt and pepper.
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2
Pour in chicken broth. Gently stir; cover and cook on High 4 to 5 hours.
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3
Remove chicken from slow cooker; cut into bite-size pieces. Return chicken to slow cooker.
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4
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.
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5
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.
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