This recipe is one that my mom makes often. However she had no idea where she got it from. All she knows is that she has had it for a while which means it probably came from one of her magazines she used to get.
The most important thing about this recipe is that my girls devour it. They will come back for seconds and even thirds.
Crock Pot Chicken Lasagna Florentine
Ingredients:
- 2- 10 3/4 ounces condensed cream of chicken soup
- 10 ounces frozen chopped spinach, thawed and well drained
- 9 ounces cooked and shredded chicken
- 8 ounces reduced fat sour cream
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped yellow onion
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 9 uncooked lasagna noodles
- 1 cup shredded mozzarella cheese
Directions:
- In a large bowl combine the soup, spinach, chicken, sour cream, milk, parmesan cheese, onion, black pepper and nutmeg.
- Spray the crock pot with cooking spray.
- Place 3 uncooked lasagna noodles on the bottom of the crock pot, breaking them as needed to fit. Spread 1/3 of the chicken and spinach mixture over the noodles. Sprinkle with 1/3 of the mozzarella cheese. Repeat the layers 2 more times.
- Cover the crock pot and cook on high for 1 hour. Reduce the heat to low and cook for 5 hours or until the pasta is done.
Enjoy!!!
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Nutrition Facts |
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Servings 8 |
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Amount Per Serving |
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Calories 342 |
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Total Fat |
14.9g |
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Saturated Fat |
5.7g |
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Polyunsaturated Fat |
1.8g |
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Monounsaturated Fat |
3.5g |
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Trans Fat |
0g |
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Cholesterol |
48.8g |
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Sodium |
781.7g |
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Potassium |
531.6g |
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Total Carbohydrates |
38.9g |
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Dietary Fiber |
2g |
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Sugars |
7.2g |
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Protein |
19.6g |
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Vitamin A 34.6% Vitamin C 7.4% |
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Calcium 21.9% Iron 9.7% |
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*Nutritional information will vary depending on the brands you use. |
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