Chicken Lasagna Florentine

Chicken Lasagna Florentine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    - 10¾ oz cans condensed cream of chicken soup (I used light)

  • 1

    - 10 oz package frozen chopped spinach, thawed

  • 9

    oz diced cooked chicken ( I usually use a couple of breasts)

  • 8

    oz reduced fat sour cream

  • 1

    cup milk (I used NF)

  • ½

    cup parmesan cheese, grated

  • cup onion, chopped

  • ½

    tsp salt

  • ¼

    tsp pepper

  • tsp nutmeg

  • 9

    lasagna noodles, uncooked

  • 1

    cup mozzerella, shredded

Directions

1. Combine 1st 10 ingredients. 2. Place 3 uncooked noodles in the bottom of a 5 qt slow cooker coated with cooking spray. Spread 1/3 spinach mixture, spinkle with 1/3 cup mozzerella. Repeat 2 more times. 3. Cover with lid. Cook on high for 1 hour. Reduce heat to low and cook an additional 5 hours. Servings: 8 Nutrition Facts Nutrition (per serving): 606 calories, 142 calories from fat, 16.1g total fat, 57.8mg cholesterol, 989.6mg sodium, 468.4mg potassium, 82.4g carbohydrates, 3.4g fiber, 2.4g sugar, 31.5g protein, 14.1 points. Source Source: Southern Living Slow Cooker Cookbook


Nutrition

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