SLOW-COOKER PESTO CHICKEN-SPINACH LASAGNA

Slow-Cooker Pesto Chicken-Spinach Lasagna image

Got leftover chicken breast? Toss it in slow cooker with a creamy pesto sauce and shredded cheese-and come home to this delicious lasagna tonight.

Provided by My Food and Family

Categories Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 10

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 (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
1 pkg. (8 oz.) KRAFT Shredded Four Cheese, divided
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 spread, pesto, 1-1/2 cups shredded cheese and spinach until blended.
Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese spread 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 320, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 70 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g