Ks Slow Cooker Chicken Spinach Lasagna Recipe 445

SLOW-COOKER SPINACH ALFREDO LASAGNA

Steps:

• Cook and drain spinach as directed on package; squeeze out as much liquid as possible. Set aside.
• Spray 5-quart oval slow cooker with cooking spray.
• In large bowl, mix 1 cup of the cheese blend and the Alfredo sauce.
• In slow cooker, spread one-fourth of the sauce mixture. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-third of the chicken, one-third of the spinach and 1/2 cup of the cheese blend. Repeat layers twice. Top with remaining noodles, sauce mixture and the Parmesan cheese.
• Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until edges are bubbly and center is heated through. Let stand 10 minutes; sprinkle with diced tomato before serving.

K'S SLOW COOKER CHICKEN & SPINACH LASAGNA RECIPE - (4.2/5)

Steps:

• In large bowl stir together spinach, chicken, mushrooms and Italian cheese; mix well. In separate bowl mix Alfredo sauce, mushroom soup, broth, chicken base and pepper; stir well. Add Alfredo sauce mixture to chicken mixture -- stir well. Spray 6 qt. slow cooker with cooking spray. Spread 1/4 of chicken mixture on bottom. Arrange 3 noodles on top, breaking to fit properly. Repeat layers twice. Top with remaining chicken mixture and 1 cup cheddar cheese. Cover and cook on low 3 hrs. 45 min. until mixture is bubbly and brown along edges. Uncover and continue cooking on low 45-50 min. Let stand 10 min. (if it looks a little soupy, don't worry -- it will stiffen up as it sits -- slow cookers do cook differently, though, so you may not see this. I happen to have a 25 yr old crockpot that I received as a wedding gift that still works great! )

SLOW COOKER SPINACH LASAGNA

Steps:

• Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
• In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
• Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
• recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.

SLOW COOKER CHICKEN LASAGNA

Steps:

• Season chicken with poultry seasoning, salt, and pepper. Heat butter and olive oil over medium-high heat in a large skillet. When pan is ready, add thighs and sear about 3-4 minutes on each side.
• Place the thighs into a large crockpot. To the skillet add the chicken stock and deglaze the pan. Add salt, pepper, and oregano and stir. Add pasta to the skillet and simmer for about 5 minutes just enough to soften the pasta.
• Meanwhile, arrange the mushrooms over the chicken followed with the vegetables. When pasta is ready, place over the vegetables, broth and all. Dot with cream cheese and sour cream then pour the Rotel over top, covering everything. Sprinkle with parmesan cheese, cover, and cook on low 6-8 hours.

K'S SLOW COOKER CHICKEN & SPINACH LASAGNA RECIPE - (4.4/5)

Steps:

• 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!!!