Chicken Lasagna Florentine

Chicken Lasagna Florentine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    (10¾ 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

  • ½

    cup (2 oz) grated fresh parmesan cheese

  • (one-third) cup chopped onion

  • (one-third) tsp. salt

  • ¼

    (one-quarter) tsp. pepper

  • (one-eighth) tsp. nutmeg

  • 9

    uncooked lasagna noodles

  • Cooking Spray

  • 1

    cup (4 oz) shredded part-skim mozzarella cheese

Directions

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.


Nutrition

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