Chicken Lasagna

By mattyrana

Ingredients

• 2 cans (10 1/2 oz.) condensed reduced-fat cream of chicken soup
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained, and squeezed
• 1 pkg. (9 oz.) frozen diced, cooked chicken
• 1 ctn. (8 oz.) reduced-fat sour cream
• 1 cup low-fat milk
• 1/2 cup (2 oz.) Parmesan cheese
• 1/3 cup chopped onion
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. nutmeg
• 9 uncooked lasagna noodles
• Cooking spray
• 1 cup shredded part-skim mozzarella

Details

Servings 6

Preparation

Step 1

Combine first 10 ingredients in a large bowl and stir well. Coat Crockpot with spray and place 3 uncooked lasagna noodles in bottom of cooker (break noodles in half, as needed, to fit). Spread ⅓ spinach mixture over noodles; sprinkle with ⅓ cup mozzarella. Layer 3 more noodles, half of remaining spinach mixture, and ⅓ cup mozzarella. Top with remaining noodles and spinach mixture. Sprinkle remaining cheese on top. Cover and cook on HIGH for 1 hour and reduce to LOW for 5 hours or until done.