Chicken Lasagna Crock Pot Recipe
2 (10.5 oz) cans condensed reduced-fat cream of chicken
1 package frozen chopped spinach (10 oz) thawed, drained and
squeezed
1 lb diced cooked chicken
1 (8 oz) carton reduced fat sour cream
1 cup 1% milk
1/2 cup (2 oz) Parmesan cheese
1/3 cup chopped onion
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

Combine first 10 ingredients in large bowl and stir well. Coat Crock Pot 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. Cover with lid; cook on high 1 hour and reduce to low 5 hours or until done.

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