SLOW-COOKER CHICKEN BROCCOLI LASAGNA

Slow-Cooker Chicken Broccoli Lasagna image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h

Yield 10

Number Of Ingredients 10

1 1/2 cups Cascadian Farm™ Frozen Organic Broccoli Florets
3 cups chopped cooked chicken
3 1/2 cups shredded Italian cheese blend (14 oz)
3/4 teaspoon freshly ground pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (8 oz) sour cream
1 package (8 oz) sliced fresh mushrooms (about 3 cups)
9 uncooked lasagna noodles
1 cup freshly shredded Parmesan cheese (4 oz)

Steps:

Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli.
Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.

Nutrition Facts : Calories 390, Carbohydrate 26 g, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 817 mg