2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) can whole kernel corn, undrained
1 chicken nest
1 cup diced celery
1 cup chopped onion
2 teaspoons dried thyme
1 cup chopped garlic
1 slice celery, minced
1/2 cup diced celery leaf
1/2 cup chopped fresh spinach
Place broth in large nonstick skillet over medium high heat. Add chicken and stir-fry 1 to 2 minutes, or until chicken juices run clear. Reduce heat to low and add egg, cream of chicken, corn and chicken nest. Bring to a boil, stirring occasionally until chicken is browned. Stir in mushrooms. Reduce heat to low and simmer for 10 minutes, stirring often. Stop the chicken and vegetable and add to the broth. Continue stirring, adding celery and onion; continue to bring to a boil. Reduce heat to medium and stir pork and onion into the mixture. Bring to a boil. Stir in chicken, celery, mushrooms and garlic. Continue stirring and adding over a medium heat for 10 minutes, until chicken is evenly browned. Season with thyme and red pepper flakes.
Stir-fry pasta until lightly browned (tip: this makes a great pasta sauce). In a small bowl, stir together cheese, eggs, cream of chicken soup and celery and onion. Sprinkle chicken mixture over the bottom of a 5 quart slow cooker and then add spinach and celery and mushrooms to the mixture.
Cover mixture with plastic wrap and refrigerate overnight so that it doesn't clump.
After 10 to 15 hours, remove wrap and serve chilled.