Chicken Lasagna Florentine Slow Cooker Style
2 10-3/4 oz cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 10 oz package frozen chopped spinach, thawed, drained, and squeezed dry
1-1/4 cup cooked chicken, diced
1 8 oz carton low-fat sour cream
1 cup skim milk
1/2 cup grated fresh Parmesan cheese
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
9 oz lasagna noodles
1 cup (4 oz) shredded part-skim mozzarella cheese
Combine the first 10 ingredients in a large bowl. Coat the container of 5-quart electric slow cooker with cooking spray. Place 3 uncooked lasagna noodles in the bottom of the slow cooker, breaking as necessary. Spread one-third of the chicken mixture over noodles; sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.
Cover with lid, cook on high setting for 1 hour. Reduce to low heat setting, cook for 5 hours or until pasta is done.
Makes 6 servings.