Easy Slow Cooker Chicken Lasagna Florentine Recipes

SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA

Steps:

• Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
• Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
• Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.

CHICKEN LASAGNA FLORENTINE

Steps:

• Combine the first 7 ingredients in a large bowl. Set aside.
• Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
• Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
• Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
• Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
• Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
• Serve with a green salad and some cheese or garlic bread.

EASY SLOW-COOKER CHICKEN LASAGNA FLORENTINE

Steps:

• Combine chicken, pasta sauce, water and oregano; set aside. Mix cream cheese, 1-1/2 cups shredded cheese, milk and seasoning until well blended. Stir in spinach.
• Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
• Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; let stand, covered, 10 min. or until melted.

EASY CHICKEN FLORENTINE

Steps:

• Season chicken with salt and pepper.
• Heat oil in a deep skillet over medium heat. Add chicken and saute until no longer pink in the center and the juices run clear, 6 to 8 minutes. Remove chicken to a plate.
• Add shallot and garlic to the skillet and cook for about 2 minutes. Add tomatoes and cook 2 more minutes. Add condensed soup, chicken broth, and sour cream; stir to combine. Add spinach and cook for 5 minutes.
• Serve on plates and top with shredded mozzarella cheese.

CHICKEN FLORENTINE ALFREDO LASAGNA CUPS

Steps:

• Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
• Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
• Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
• Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
• Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
• Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
• Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.

SLOW COOKER CHICKEN ALFREDO LASAGNA RECIPE

Steps:

• Spray your slow cooker with nonstick cooking spray.
• Break 3-4 noodles to fit in the bottom of your slow cooker.
• Layer a third of the Alfredo sauce, half of the water, and half of the chicken over the noodles.
• Spread half of the cottage cheese and sprinkle a third of the mozzarella cheese over the chicken layer.
• Spread half of the olives on top.
• Add another layer of noodles.
• Layer a third of Alfredo sauce, remaining chicken, water, and cottage cheese. Sprinkle second third of mozzarella.
• Layer remaining noodles, sauce, and mozzarella.
• Top off with the rest of the olives, Parmesan cheese, and dried parsley.
• Cover and cook on LOW for 4-5 hours (no longer than 5 hours because the noodles go soft and mushy).

CHICKEN LASAGNA FLORENTINE

Steps:

• Cook noodles according to package directions; drain and set aside.
• Drain spinach well, pressing between layers of paper towels.
• Combine spinach, chopped chicken, and next 11 ingredients in a large bowl, set aside.
• Arrange 3 noodles in a greased 11 X 7 inch baking dish.
• Spread half of chicken mixture over noodles.
• Repeat with remaining noodles and chicken mixture.
• Sprinkle with Parmesan cheese.
• Cover and bake at 350 degrees for 55 to 60 minutes or until hot and bubbly.
• Let stand 15 minutes before cutting.
• yield 6 servings.