Crock-Pot Spinach and Chicken Lasagna #OurFamilyTable

Though not beautiful, this creamy lasagna cooked up in a slow cooker using leftover chicken is amazingly delicious and super easy.

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Am I the only person out there that has 5 slow cookers?  I have 3 individual slow cookers and then I have 2 other sets.  One that has 3 different size crocks in one unit and then another set that has different size crocks that all connect into each other.  They are indispensable when having parties.

When I was working outside of the home, my crockpot or slow cooker was used numerous times a month.  I would assemble it all the night before and place the crock in the refrigerator.  In the morning I would take it out, insert it into the cooking vessel, turn it on low and walk out the door.  When I walked into the house after work I was greeted by aromas of pure deliciousness and could relax with a glass of wine before dinner instead of stressing about what dinner was going to be.

I adapted this recipe from one that I found written by Heather over at Girl Gone Mom.   I used fresh spinach instead of frozen.  I substituted a can of Cream of Mushroom soup for one of the cans of cream of chicken.  I used full fat sour cream and fresh mozzarella instead of shredded as that was what I had in the refrigerator. 

This is one of those leftover meals that I like to plan ahead when making my Weekly Menu.  I may have Roasted Chicken on the menu for one day and then this easy, peasy, delicious meal on the menu for later in the week, using the the leftovers.

#crockpot, #slowcooker, #lasagna, #chicken, #spinach, #casseroles, #onepotmeals, #leftovers,

Casseroles, Pasta, Entrees, Slow Cooker, Crockpot, Chicken

American

Yield: 6-8 servingsAuthor: Wendy KlikPin it

Crock Pot Chicken and Spinach Lasagna

Though not beautiful, this creamy lasagna cooked up in a slow cooker using leftover chicken is amazingly delicious and super easy.

ingredients:

• 1 can condensed cream of chicken soup
• 1 can condensed cream of mushroom soup
• 5 oz. baby spinach, washed and dried
• 2 c. leftover chicken, diced
• 1 c. milk
• 8 oz. sour cream
• 1/2 c. grated Parmesan cheese
• 1/2 sweet onion, diced
• salt and pepper, to taste
• pinch of freshly grated nutmeg
• 6 uncooked lasagna noodles
• 6 oz. fresh mozzarella cheese, sliced

instructions:

1. Mix together the soups, chicken, sour cream, spinach, milk, Parmesan, onion, salt, pepper and nutmeg.
2. Coat the inside of a slow cooker with cooking spray.  Coat 3 of the noodles with cooking spray on both sides and place in the bottom of the slow cooker, breaking if necessary. 
3. Layer 1/2 of the chicken/spinach mixture on top of the noodles and place 1/2 of the mozzarella slices on top of that.  Add another layer of noodles and finish with the remaining chicken layer topped with the remaining mozzarella.  
4. Cook on low for 4-6 hrs.

NOTES:

Recipe adapted from one found at Girl Gone Mom.

https://adayinthelifeonthefarm.blogspot.com/2019/02/crock-pot-spinach-and-chicken-lasagna.html

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Don't forget to stop by and see what the others (Slow) cooked up for you today......

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