Crock-Pot Chicken Lasagna

Crock-Pot Chicken Lasagna

We are on our third installment of “Crock around the Clock”.  Earlier for Breakfast Tara had Apple Pie for Breakfast  and then for lunch Heidi had Warm Pastrami Sandwiches .  My contribution is dinner.  I decided to incorporate something that grew out of my garden.  We are harvesting our lettuce and spinach right now..so I decided to make a meal with spinach.  What better meal then Chicken Lasagna with fresh spinach!

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Crock-Pot Chicken Lasagna

• Course Entree
• Cuisine Italian
• Crock-Pot Size 6 Quart Crock-Pot

Print Recipe Crock-Pot Chicken Lasagna Course Entree Cuisine Italian Crock-Pot Size 6 Quart Crock-Pot

Rating	Votes: 0 Rating: 0 You: Rate this recipe!
Servings	6People
Prep Time	30Minutes
Cook Time	5Hours
Passive Time	20Minutes

Ingredients

• 2 whole boneless skinless chicken breasts cooked and diced
• 1 cup fresh baby spinach washed, dried and chopped
• 21 ounces canned cream of chicken soup
• 8 ounces sour cream
• 1/2 cup parmesan cheese
• 1 cup milk
• 1 whole onion minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground paprika
• 16 ounces oven ready lasagna noodles
• 16 ounces mozzarella cheese shredded
• non-stick cooking spray

Servings: People

Ingredients 2 whole boneless skinless chicken breasts cooked and diced 1 cup fresh baby spinach washed, dried and chopped 21 ounces canned cream of chicken soup 8 ounces sour cream 1/2 cup parmesan cheese 1 cup milk 1 whole onion minced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon ground paprika 16 ounces oven ready lasagna noodles 16 ounces mozzarella cheese shredded non-stick cooking spray Servings: People

Rating Votes: 0 Rating: 0 You: Rate this recipe! Servings 6People Prep Time 30Minutes Cook Time 5Hours Passive Time 20Minutes

Instructions

1. You will need a large 6 quart or larger crock, oval.
2. I boiled the chicken breasts while I prepared the other ingredients, you could also grill ahead of time.
3. Wash fresh spinach, pat dry and then chop very fine.
4. Pack spinach tightly into a one cup measuring cup.
5. In a mixing bowl combine spinach, cream of chicken, sour cream, milk, Parmesan cheese, sour cream, shredded onion, salt, pepper and paprika.
6. When you have diced chicken you will then measure 2 heaping cups of chicken and add to the mixture (I only had a few pieces left after).
7. Mix well.
8. In crock-pot I use a liner, spray crock or liner with Pam.
9. Then place 3 of the lasagna noodles in the crock, expect to need to break some of them to make them fit.
10. Then put in a third of the spinach chicken mixture spreading it onto the oven ready noodles.
11. Then a layer of mozzarella.
12. You will repeat this 2 more times (noodles, spinach chicken mixture, mozzarella).
13. I then cooked on high for an hour and a half.
14. Then on low for 3 1/2 hours.
15. Remove from heat source (however your crock-pot works) and let stand for 10 to 20 minutes to set up.

Recipe Notes

You can also use frozen spinach..you will need to let it thaw.

If you have a much older crock pot, I would suggest letting it cook a bit longer.

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