Tuesday, August 26, 2008

Chicken Lasagna Florentine- in crockpot

This is so easy & so yummy! I would definitely recommend using a Reynold's crock pot liner for easy clean up!

2 (10 3/4 ounce) cans condensed reduced fat cream of chicken soup, undiluted
1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (9 ounce) package frozen diced cooked chicken (I cooked a large chicken breast myself)
1 (8 ounce) carton reduced-fat sour cream
1 cup 1% milk (skim worked fine)
1/2 cup grated fresh Parmesan cheese
1/3 cup chopped onion
1/4 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
9 uncooked lasagna noodles
cooking spray
1 cup (4 oz) shredded part-skim mozzarella cheese

1. Combine first 10 ingredients in large bowl; stir well.

2. Place 3 uncooked lasagna noodles in bottom of a 5 quart crock pot coated with cooking spray (or liner), breaking noodles in half as necessary to fit crock pot. Spread one-third of spinach mixture over noodles; sprinkle with 1/3 cup mozzarella cheese. Layer 3 more noodles, half of remaining spinach mixture, and 1/3 cup mozzarella cheese. Top with remaining noodles and spinach mixture, sprinkle with remaining 1/3 cup cheese.

3. Cover with lid; cook on high heat setting 1 hour. Reduce to low heat setting, and cook 5 hours or until pasta is done.

Yields 8 servings (about 1 cup each)

So, this is a Weight Watchers recipe and it is 7 points per serving. The serving size is very filling!
If you are not interested in cutting fat, you might want to increase the cheese a bit.