Crock Pot Chicken Lasagna Florientine
by Dee Siburt
serves: 4
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From the crock pot to the table. |
Ingredients: |
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2 cans |
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Cream of chicken soup |
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1 10 oz. pkg |
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Frozen chopped spinach, thawed, drained, squeezed |
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9 oz |
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Diced cooked chicken breast |
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8 oz |
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Sour cream |
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1 C |
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Milk |
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1/2 C |
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Parmesan cheese |
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1/3 C |
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Onion, chopped |
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1/2 tsp |
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Salt |
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1/4 tsp |
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Pepper |
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1/8 tsp |
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Nutmeg |
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9 |
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Lasagna noodles |
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1 C |
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Mozzarella, shredded |
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Cooking spray |
Directions: |
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Combine first 10 ingredients in large bowl and stir well.
Coat crock pot with cooking spray.
Place 3 uncooked lasagna noodles in bottom of crock pot, breaking in half if necessary to fit.
Spread 1/3 mixture over noodles.
Sprinkle with 1/3 C mozzarella.
Layer 3 more noodles, half remaining mixture and 1/3 C mozzarella.
Top with remaining noodles, mixture and cheese.
Cook on high for 1 hr, reduce to low for 5 hrs.
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