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Main dishes

Slow-Cooker Pesto Chicken-Spinach Lasagna

photo by:kraft
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.
15 min
4 hr 15 min
8 servings

What You Need

cups  finely chopped cooked boneless skinless chicken breasts
jar  (24 oz.) spaghetti sauce
cup  water
tsp.  dried oregano leaves
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
Tbsp.  pesto
pkg.  (8 oz.) KRAFT Shredded Four Cheese, divided
pkg.  (10 oz.) frozen chopped spinach, thawed, drained
 lasagna noodles, uncooked, broken to fit inside slow cooker
Tbsp.  KRAFT Grated Parmesan Cheese

Make It

COMBINE chicken, spaghetti 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.

Kraft Kitchens Tips

Serving Suggestion
Serve with fresh fruit and a side salad to round out the meal.
Make Ahead
If your slow cooker has a removable liner, layer ingredients in liner as directed. Refrigerate overnight. Place liner in slow cooker the next day and cook as directed.
Recipe was successfully tested in 4-, 5- and 6-qt. slow cookers. For best results, do not cook on the HIGH heat setting.
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