Ingredients
- 2 (10.5oz) cans condensed reduced-fat cream of chicken
- 1 pkg frozen chopped spinach (10oz) thawed, drained and squeezed
- 1 (9oz) package frozen diced cooked chicken
- 1 (8oz) carton reduced fat sour cream
- 1 cup 1% milk
- ½ cup (2oz) Parmesan cheese
- ⅓ cup chopped onion
- ½ tsp salt
- ¼ tsp pepper
- ⅛ tsp ground nutmeg
- 9 uncooked lasagna noodles
- Cooking Spray
- 1 cup shredded part skim mozzarella
Instructions
- Combine first 10 ingredients in large bowl and stir well.
- Coat crock pot with spray and place 3 uncooked lasagna noodles in bottom of cooker. Break noodles in half as necessary to fit.
- Spread ⅓ spinach mixture over noodles; sprinkle with ⅓ cup mozzarella. Layer 3 more noodles, half of the remaining spinach mixture, and ⅓ cup mozzarella. Top with remaining noodles and spinach. Sprinkle with remaining cheese.
- Cover with lid; cook on high 1 hour and reduce to low 5 hours or until done.
Source:http://crockpotrecipesnow.com/chicken-lasagna-florentine
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