Chicken and Spinach Lasagna

By shuber

Ingredients

• 1 (10-oz.) pkg. frozen chopped spinach, thawed
• 3 C. chopped cooked chicken
• 2 C. shredded carrots
• 20 oz. reduced-fat Alfredo sauce
• 1 (10 3/4 oz.) can cream of mushroom soup
• 1 C. chicken broth
• 1/2 tsp. pepper
• 4 C. shredded Italian cheese blend, divided
• 9 uncooked lasagna noodles
• 1/4 C. chopped fresh basil

Preparation

Step 1

1. Drain spinach well, pressing between paper towels. Stir together spinach, chicken, carrots, alfredo sauce, soup, broth, pepper, and 3 C. of cheese in large bowl.
2. Spoon ¼ of chicken mixture into lightly greased 6-qt. slow cooker. Arrange 3 noodles over chicken mixture, breaking to fit. Repeat layers twice. Top with remaining chicken mixture and 1 C. cheese.
3. Cover and cook on LOW 3 ½ hours or until noodles are done, mixture is bubbly, and edges are golden brown. Uncover and cook on LOW 30 minutes. Sprinkle with basil. Let stand 10 minutes before serving.