Chicken Lasagna Florentine
I messed up "Creamy Italian Chicken" and came up with this instead! So glad I messed it up...this dish is creamy, satisfying, and yummy!
HOOOOORAY for soup season! This soup is a perfect way to kick off the fall season, and its portion size is fitting for The Empty Nester chapter in our NEW...
Tater Tot Soup – Made in slow cooker
Chicken Lasagna Florentine – An easy and delicious recipe for the slow cooker.
- 2 Cans Cream of Chicken
- 1 Package Frozen Chopped Spinach, thawed, drained and squeezed
- 1 Package Frozen Diced Cooked Chicken
- 8 Ounces Sour Cream
- 1 Cup Milk
- 1/2 Cup Parmesan Cheese
- 1/3 Cup Onion, chopped
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/8 Teaspoon Ground Nutmeg
- 9 Uncooked Lasagna Noodles
- 1 Cup Shredd Mozzarella
Combine first 10 ingredients in large bowl and stir well.
Coat slow cooker 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.
Leave a Review
You must be logged in to post a comment.