Slow Cooker Chicken Lasagna Florentine

By carvalhohm

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• 1 (9-ounce) package frozen diced cooked chicken
• 2 (10-3/4-ounce) cans cream of chicken soup, undiluted
• 1 (8-ounce) carton sour cream
• 1 cup freshly grated Parmesan cheese
• 1 cup milk
• 1/3 cup chopped onion
• 1/3 cup mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 9 lasagna noodles, uncooked
• 3 cups (12 ounces) shredded mozzarella cheese

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

Press spinach between layers of paper towels to remove excess moisture.

Combine spinach, chicken, and next 8 ingredients in large bowl; stir mixture well.

Place 3 uncooked noodles in bottom of lightly greased 5-quart electric slow cooker, breaking noodles in half as necessary to fit in slow cooker. Spread one-third of chicken mixture over noodles; sprinkle with 1 cup mozzarella cheese. Layer with 3 more noodles, half of remaining chicken mixture, and 1 cup cheese. Layer remaining noodles and chicken mixture over cheese; sprinkle with remaining 1 cup cheese.

Cover and cook on HIGH setting 1 hour. Reduce heat to LOW, and cook 5 more hours.