Chicken Lasagna Florentine
By kaydeis
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Ingredients
- 2 - 10 3/4 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)
- 1/2 cup parmesan cheese, grated
- 1/3 cup onion, chopped
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/8 tsp nutmeg
- 9 lasagna noodles, uncooked
- 1 cup mozzerella, shredded
Details
Preparation
Step 1
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
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