Chicken Lasagna Florentine
By Angie47
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Ingredients
- 2 (10 3/4 oz) cans condensed reduced-fat, reduced-sodium cream of chicken soup
- 1 (10 oz) package frozen chopped spinach, thawed, drained, and squeezed dry
- 1 (9 oz) package frozen/fresh diced cooked chicken
- 1 (8 oz) carton reduced-fat sour cream
- 1 cup low-fat milk
- 1/2 cup (2 oz) grated fresh parmesan cheese
- 1/3 (one-third) cup chopped onion
- 1/3 (one-third) tsp. salt
- 1/4 (one-quarter) tsp. pepper
- 1/8 (one-eighth) tsp. nutmeg
- 9 uncooked lasagna noodles
- Cooking Spray
- 1 cup (4 oz) shredded part-skim mozzarella cheese
Details
Servings 8
Preparation
Step 1
1. Combine first 10 ingredients in a large bowl; stir well.
2. Place 3 uncooked lasagna noodles in bottom of a 5 qt. slow cooker covered with cooking spray, breaking noodles in half as necessary to fit slow cooker. Spread one-third of spinach mixture over noodles; sprinkle with 1/3 cup mozzarella cheese. Repeat w/layers.
3. Cover with lid; cook on low setting 5-6 hours until pasta is done.
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