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Crock-Pot Chicken Lasagna Florentine

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 6 hr 15 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 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
make it
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.
Notes
Average Rating  (1)
Rated  by thammer99 on 12/14/2010 Made this for the first time for a potluck for a women's group. Lots of requests for the recipe. I'm going to make it again this weekend. To save time I mixed the first 10 ingredients together the night before and layered with the uncooked noodles in the morning.
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