Tuesday, November 23, 2010

Chicken Lasagna Florentine ***

We haven't had this in ages, but for some reason, it just hit me when I was making our grocery list that it would be a good addition to this week's menu.  I love this recipe!  It's almost like a spinach dip with chicken and noodles.  All the best foods, lol.  I used frozen diced chicken and didn't do the one hour on high.  I cooked it on low for 7 hours.  That was really a bit too long, so I'll probably cut it back a bit next time.  Other than the noodles on bottom sticking a bit, it was pure perfection. 

Photo courtesy of Cooking Light

(Sandy ~ Bettyinthekitchen via Cooking Light)

2 (10-3/4oz) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (10oz) pkg frozen chopped spinach, thawed, drained, and squeezed dry
1 (9oz) pkg diced cooked chicken (two small or one large boneless skinless chicken breast)
1 (8oz) carton low-fat sour cream
1 cup 1% low-fat milk
1/2 cup (2 oz) grated fresh Parmesan cheese
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
9 uncooked lasagna noodles
cooking spray
1 cup (4 oz) shredded part-skim mozzarella cheese

Combine first 10 ingredients in large bowl.
Spread about 1/4 cup sauce in bottom of a 5-quart slow cooker coated with cooking spray. Add 3 uncooked lasagna noodles, breaking noodles in half as necessary to fit slow cooker. Spread one-third of 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-heat setting 1 hour. Reduce to low-heat setting; cook 5 hours or until pasta is done. Yield: 8 servings. (serving size: about 1 cup)

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