Best Crock Pot Chicken Lasagna Florentine Recipes

Chicken Lasagna Florentine image

Provided by Munchkin Mama

Categories Potluck

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 (10 3/4 ounce) cans cream of chicken soup
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
9 ounces chopped cooked chicken
8 ounces sour cream
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella cheese

Steps:

Combine the first 7 ingredients in a large bowl. Set aside.
Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
Serve with a green salad and some cheese or garlic bread.

Nutrition Facts : Calories 566, Fat 30.1, SaturatedFat 15.1, Cholesterol 100.1, Sodium 1136.9, Carbohydrate 40.5, Fiber 2.7, Sugar 2.5, Protein 33.5

Slow Cooker Chicken Lasagna image

Provided by 2Bleu

Categories Easy

Time 6h15m

Yield 4 serving(s)

Number Of Ingredients 19

4 bone in chicken thighs
1/2 teaspoon poultry seasoning
1 dash salt, to taste
1 dash black pepper, to taste
1 tablespoon butter
1 tablespoon olive oil
2 cups chicken stock
6 ounces button mushrooms, sliced
2 cups baby carrots
1/2 cup chopped celery
1/2 cup chopped leek
salt, to taste
black pepper, to taste
1 teaspoon oregano
8 ounces penne pasta
8 ounces neufchatel cheese or 8 ounces cream cheese
8 ounces light sour cream or 8 ounces regular sour cream
2 (10 ounce) cans Rotel Tomatoes
1/2 cup shredded parmesan cheese

Steps:

Season chicken with poultry seasoning, salt, and pepper. Heat butter and olive oil over medium-high heat in a large skillet. When pan is ready, add thighs and sear about 3-4 minutes on each side.
Place the thighs into a large crockpot. To the skillet add the chicken stock and deglaze the pan. Add salt, pepper, and oregano and stir. Add pasta to the skillet and simmer for about 5 minutes just enough to soften the pasta.
Meanwhile, arrange the mushrooms over the chicken followed with the vegetables. When pasta is ready, place over the vegetables, broth and all. Dot with cream cheese and sour cream then pour the Rotel over top, covering everything. Sprinkle with parmesan cheese, cover, and cook on low 6-8 hours.

Nutrition Facts : Calories 841.8, Fat 46.5, SaturatedFat 21.3, Cholesterol 164.1, Sodium 1394.7, Carbohydrate 69.7, Fiber 8.3, Sugar 6.6, Protein 39