This is one of my favorite low calorie, Crock pot recipes.
2 cans condensed cream of chicken soup (reduced fat)
1 pkg. frozen chopped spinach (thawed and drained)
1/2 pound cooked chicken (I used shredded rotisserie chicken breasts)
8 oz. reduced fat sour cream
1 cup milk
1/2 cup Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
9 uncooked lasagna noodles (don't use the oven-ready noodles)
1 cup shredded mozzarella cheese
Combine the soup, spinach, chicken, sour cream, milk, Parmesan cheese, salt, pepper and nutmeg in a large bowl.
Grease Crock pot with cooking spray and place 3 lasagna noodles in the bottom of the Crock pot. Break noodles as needed to fit. Spread 1/3 of the mixture over the noodles; sprinkle with 1/3 cup of mozzarella cheese. Layer three more noodles, half of remaining mixture and 1/3 cup of mozzarella cheese. Top with remaining noodles, mixture and mozzarella cheese.
Cook on HIGH for 1 hour and then reduce heat to LOW and cook for about 3-4 hours or until done.
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2 comments:
I'm going to make this next week. I love the idea of a warm, filling meal that is low fat, too. Hard to come by!
I made this yesterday & it was delicious! My 2 1/2 year old little boy loved it too! And leftovers are great for my husband for lunches! Thanks!
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