Chicken Lasagna Florentine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 10 oz cans reduced fat, reduced-sodium cream of chicken soup, undiluted
1 (or 2 if you prefer) 10 oz package of frozen chopped spinach thawed, drained
1 9 oz pack (I just use 9-16 oz baked chicken) chicken
1 8 oz carton reduced-fat sour cream
1 c 1% low-fat milk
1/2 c grated fresh Parmesan Cheese
1/3 c chopped onion
1/2 t salt
1/4 t pepper
1/8 t nutmeg
9 uncooked lasagna noodles
Cooking Spray
1 c shredded part-skim mozzarella cheese
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Directions: |
Directions:Combine first 10 ingredients in a large bowl and stir well. Place 3 uncooked lasagna noodles in the bottom of a 5 quart electric slow cooker coated with cooking spray, breaking noodles in half as necessary to fit. Spread 1/3 of spinach mixture over noddles; sprinkle with 1/3 cup mozzarella cheese. Layer 3 more noodles, half of remaining spinach mixture and 1/3 cup mozzarella cheese. Top with remaining noodles, spinach mixture and mozzarella cheese sprinkled on top.
Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting and cook for 5 hours or until pasta is done. Yields: 8 servings of 1 cup each. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is a very old weight watcher crockpot recipe.
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