Chicken Lasagna Crock Pot 2 (10.5 oz) cans condensed reduced-fat cream of chicken soup 1 package frozen chopped spinach (10 oz) thawed, drained and squeezed 1 (9 oz) package frozen diced cooked chicken 1 (8 oz) carton reduced fat sour cream 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 9 uncooked lasagna noodles Cooking Spray 1 cup shredded part skim mozzarella Combine first 10 ingredients in large bowl and stir well. Coat CP with spray and place 3 uncooked lasagna noodles in bottom of cooker. Break noodles in half 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.
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