MOM'S SLOW-COOKER LEFTOVER-CHICKEN LASAGNA

Mom's Slow-Cooker Leftover-Chicken Lasagna image

Leftover chicken breasts can be even better the second time around when you use it to make Mom's Slow Cooker Leftover Chicken Lasagna.

Provided by My Food and Family

Categories Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 11

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Ingredients

2 cups finely chopped cooked boneless skinless chicken breasts
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1 cup water
1/2 tsp. dried oregano leaves
1 tub (10 oz.) PHILADELPHIA Cream Cheese Spread
1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese Blend, divided
2 Tbsp. milk
2 tsp. garlic powder
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
6 lasagna noodles, uncooked, broken to fit inside slow cooker
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Combine chicken, pasta sauce, water and oregano. Mix cream cheese, 1-1/2 cups shredded cheese, milk and garlic powder in medium bowl until blended; stir in spinach.
Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until melted.

Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g