• Dr. Chufo Weight Loss

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

Cooking spray

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.


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