Slow Cooker Chicken Lasagna

Adapted from

  • 10 ozs frozen spinach, thawed and drained
  • 16 ozs chicken breast cubes, cooked
  • 10 3/4 ozs low-sodium cream of mushroom soup
  • 8 ozs light sour cream
  • 1 cup parmesan cheese, shredded
  • 1 cup fat-free milk
  • 1/2 cup onions, chopped
  • 9 pcs lasagna noodles, uncooked
  • 8 ozs mozzarella cheese, shredded
In a mixing bowl, combine spinach, cooked chicken, mushroom soup, sour cream, parmesan cheese, milk, and onions. Mix well. Place three uncooked lasagna noodles onto bottom of a 5 1/2- quart slow cooker, breaking if needed. Spread one-third chicken mixture evenly over top. Sprinkle with half cup mozzarella cheese. Layer again with three more noodles, half the chicken mixture, and half cup cheese. Layer remaining noodles, chicken mixture, and cheese over top. Cover an cook on high for one hour and then reduce heat to low for three more hours, or until noodles are cooked.
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Posted: 1/18/2018
Casseroles
Rated by 0 users (0.00)
WW Points* : 6.13
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 299
Calories from Fat 79 (26%)
% Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 20%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 47g 16%
Sodium 722mg 30%
Potassium 0mg 0%
Total Carbohydrate25g 8%
Dietary Fiber 3g 12%
Sugars 5g
Protein 29g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.