Chicken and Spinach Lasagna

By shelle

Ingredients

• 1 (10 oz) package frozen chopped spinach, cooked.
• 3 cups chopped cooked chicken - I used left over rotisserie chicken
• 2 cups matchstick carrots
• 2 (10 oz) packages refrigerated Alfredo sauce. Reduced-fat Alfredo sauce may be substituted.
• 1 (10 3/4) can cream of mushroom soup. Reduced-fat cream of mushroom soup may be substituted.
• 1 cup chicken broth
• 1/2 tsp pepper
• 4 cups (16 oz) shredded Italian cheese blend, divided
• 9 uncooked lasagna noodles
• 1/4 cup chopped fresh basil

Preparation

Step 1

1. Drain spinach well, pressing between paper towels. Stir together spinach, chicken, next 5 ingredients, and 3 cups Italian cheese blend in a large bowl.

2. Spoon one-fourth of chicken mixture into a lightly greased 6-qt slow cooker. Arrange 3 noodles over chicken mixture and 1 cup cheese. Cover and cook on LOW 3 1/2 hours or until noodles are done, mixture is bubbly, and edges are golden brown. Uncover and cook on LOW 30 minutes. Sprinkle with basil. Let stand 10 minutes before serving.