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cream of chicken soup spinach chicken sour cream milk Parmesan cheese onion lasagna noodles Mozzarella cheese
Viewed: 108 - Published at: 7 years agoIngredients
- 2 (10 3/4 ounce) cans cream of chicken soup
- 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
- 9 ounces chopped cooked chicken
- 8 ounces sour cream
- 1 cup milk
- 1/2 cup shredded parmesan cheese
- 1/3 cup chopped onion
- 9 uncooked lasagna noodles
- 2 cups shredded mozzarella cheese
Method
- Combine the first 7 ingredients in a large bowl. Set aside.
- Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
- Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
- Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
- Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
- Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
- Serve with a green salad and some cheese or garlic bread.
