Friday, October 8, 2010

Crockpot Chicken Vegetable Lasagna

Rob and I both love this! Oh, Smalls did too. I used a lot less salt for his sake.
It's pretty simple if you have access to things like packaged pre-cooked chicken, frozen diced onions, etc. I love that you don't have to pre-cook the lasagna noodles. And I love love love crockpot meals.

Crock Pot Chicken Vegetable Lasagna
2 (10.5oz) cans condensed reduced-fat cream of chicken
1 pkg frozen chopped spinach (10oz) thawed, drained and squeezed
1 (9oz) package diced cooked chicken
1 (8oz) carton reduced fat sour cream
1 cup 1% milk
1/2 cup (2oz) Parmesan cheese
1/3 cup chopped onion (time-saver: buy frozen diced onions)
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
9 uncooked lasagna noodles
Cooking Spray
1 cup shredded part skim mozzarella

Lorena's notes: I like to add chopped broccoli or cauliflower as well. And up the amount of spinach. 

1. Combine first 10 ingredients in large bowl and stir well.
2. Coat CP with spray and place 3 uncooked lasagna noodles in bottom of cooker. Break noodles in half as necessary to fit. Spread 1/3 spinach mixture over noodles; sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half REMAINING spinach mixture, and 1/3 cup mozzarella. Top with remaining noodles and spinach. Sprinkle with remaining cheese.
3. Cover with lid; cook on high 1 hour and reduce to low 5 hours or until done.
Lorena's notes: In my CP that cook time is too long. Tonight I cooked it on high for 2.5 hours and it was good. 

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