Chicken Lasagna Florentine
photo by Munchkin Mama
- Ready In:
- 6hrs 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
-
I was impressed this cooked in the crockpot, a cool idea. Something about this recipe didn't work for us though, the texture was a little mushy, and it was a little too creamy for our tastes. Tastes a bit like tuna noodle casserole but with chicken maybe. I think the recipe itself works, it just didn't suit our tastes. My 3 year old didn't care for it, but that could be just because there was something green in it!
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<p> <br /><br /><br /><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view?t=tish1.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish1.jpg" border="0" alt="Recipezaar Challenge 2008" /></a></p>