K's Slow Cooker Chicken & Spinach Lasagna

By calypan

Ingredients

• 3-4 cups cooked chicken (I use a rotisserie chicken, cut up)
• 1 10 oz. box frozen chopped spinach, thawed
• 1/2 onion, chopped
• 6-8 oz. sliced mushrooms
• 1 can cream of chicken soup, reduced fat
• 1 10 oz. tub low fat Alfredo sauce
• 1 cup chicken broth
• 1/2 cup reduced fat sour cream
• Pepper to taste
• 1 cup Cheddar cheese
• 1 cup Italian cheese or Mozzarella
• 1 cup shredded Parmesan & Asiago cheese
• 10-12 Oven-Ready lasagna noodles
• Grated Parmesan cheese for top

Preparation

Step 1

Mix first 9 ingredients together in large bowl.

Spread 1/4 of chicken/spinach mixture on bottom of lightly greased slow cooker. Top with 3-4 noodles, breaking if necessary.

Follow remaining order:

1/4 chicken mixture
1/3 cheddar cheese
1/3 Italian cheese
1/3 Parmesan cheese
3-4 noodles
1/4 chicken mixture
1/3 cheddar cheese
1/3 Italian cheese
1/3 Parmesan cheese
3-4 noodles
1/4 chicken mixture
1/3 cheddar cheese
1/3 Italian cheese
1/3 Parmesan cheese

Top with desired amount of grated Parmesan on top, cover and cook on low for 3 hrs. 45 minutes. Let stand 10-15 minutes before serving.

FABULOUS!!!