CROCK-POT CHICKEN LASAGNA FLORENTINE

Crock-Pot Chicken Lasagna Florentine image

Provided by My Food and Family

Categories Recipes

Time 6h15m

Number Of Ingredients 13

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Ingredients

2 cans (10.5 oz.) condensed reduced-fat cream of chicken soup
1 pkg (10 oz.) frozen chopped spinach thawed, drained and squeezed
1 pkg (9 oz.) frozen diced cooked chicken
1 cup reduced-fat ricotta cheese
1 cup 1% milk
1/2 cup (2 oz.) parmesan cheese
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
Cooking spray
9 uncooked lasagna noodles
1 cup shredded part skim mozzarella

Steps:

Combine first 10 ingredients in large bowl and stir well.
Coat crock-pot with olive oil cooking spray and place 3 uncooked lasagna noodles in bottom of cooker. Break noodles as necessary to fit. Spread 1/3 spinach mixture over noodles; sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half REMAINING spinach mixture, and 1/3 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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g