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Categories:
chicken cream of chicken soup sour cream Parmesan cheese milk mayonnaise lasagna noodles Mozzarella cheese onion salt
Viewed: 104 - Published at: 9 years agoIngredients
- 1 (10 oz.) pkg. frozen chopped spinach, thawed
- 1 (9 oz.) pkg. frozen diced cooked chicken
- 2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
- 1 (8 oz.) carton sour cream
- 1 c. freshly grated Parmesan cheese
- 1 c. milk
- 1/3 c. mayonnaise
- 9 lasagna noodles (uncooked)
- 3 c. shredded Mozzarella cheese
- 1/3 c. chopped onion
- 1/2 tsp. salt
Method
- Press spinach between layers of paper towels to remove excess moisture.
- Combine spinach, chicken, soup, sour cream, Parmesan cheese, milk, onion, mayo and salt in large bowl; stir mixture well.
- Place 3 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker.
- Spread 1/3 of chicken mixture over noodles; sprinkle with 1 cup Mozzarella cheese.
- Layer with 3 more noodles, 1/2 chicken mixture and 1 cup cheese.
- Layer remaining ingredients as above.
- Cover and cook on high setting one hour. Reduce heat to low and cook 5 more hours.
