Printer-friendly versionWhat You Need:
- 2 (11 oz) cans cream of chicken soup
- 1 (10 oz) pkg. frozen spinach, thawed, drained
- 1 (9 oz) pkg. cooked chicken, diced
- 1 (8 oz) carton sour cream
- 1 C milk
- 1/2 C Parmesan cheese
- 1 small onion, chopped
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. nutmeg
- 9 lasagna noodles, uncooked
- 1 C mozzarella cheese, shredded
How to Make It:
- Place the soup, spinach, chicken and sour cream in large mixing bowl.
- Stir to combine.
- Pour in the milk and continue stirring until mixed in well.
- Add the onion and stir.
- Sprinkle in the Parmesan cheese, salt, pepper and nutmeg.
- Stir until well combined.
- Place 3 lasagna noodles in the bottom of the crock pot.
- Pour 1/3 of the spinach mixture over the top of the noodles.
- Add 1/3 of the mozzarella cheese.
- Continue with 2 more identical layers topping off with the mozzarella cheese.
- Cover and cook on high 1 hour.
- Reduce heat to low and continue cooking 5 hours.
Tip: If the noodles don’t quite fit in the crock pot, you can break them down. Serve with a side salad and toasted Italian bread.