Directions:

• 1.

  Melt the butter in a large pot over medium-high heat. When the butter is foaming, add the onion and bell pepper. Cook, stirring frequently until softened, 5–6 minutes.

• 2.

  Add the chicken broth and chicken. Cover the pot, reduce the heat to medium, and cook for 15–20 minutes, or until the chicken is cooked through.

• 3.

  Remove the chicken from the pot and shred.

• 4.

  Add the Campbell's® Cream of Mushroom Soup, red pepper flakes, and thyme to the pot. Increase the heat to high and bring to a boil. Add the lasagna noodles and cook for 6–8 minutes, or until the noodles are al dente.

• 5.

  Add the shredded chicken, spinach, and cheese to the soup. Stir until the spinach wilts and the cheese melts, 2–3 minutes. Season with salt and black pepper to taste.

• 6.

  Ladle the soup into bowls and garnish with more red pepper flakes, if desired.

• 7.

  Enjoy!