Chicken-and-Spinach Lasagna

Name: Chicken-and-Spinach Lasagna
Total time: 270 min
Ingredients: 1 (10-oz.) package frozen chopped spinach, thawed; 3 cups chopped cooked chicken; 2 cups matchstick carrots; 2 (10-oz.) packages refrigerated Alfredo sauce*; 1 (10 3/4-oz.) can cream of mushroom soup**; 1 cup chicken broth; 1/2 teaspoon pepper; 4 cups (16 oz.) shredded Italian cheese blend, divided; 9 uncooked lasagna noodles; 1/4 cup chopped fresh basil

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Easy Side: Toss 1 (5-oz.) package mixed salad greens with 2 cups each refrigerated unsweetened pink grapefruit sections and diced avocado, 1/2 cup sweetened dried cranberries, and 1/3 cup bottled poppy seed dressing.

By Southern Living Editors

Updated on January 4, 2018

Chicken-and-Spinach Lasagna — Photo: Oxmoor House

Total Time:

4 hrs 30 mins

Yield:

6 servings

Ingredients

1 (10-oz.) package frozen chopped spinach, thawed
3 cups chopped cooked chicken
2 cups matchstick carrots
2 (10-oz.) packages refrigerated Alfredo sauce*
1 (10 3/4-oz.) can cream of mushroom soup**
1 cup chicken broth
1/2 teaspoon pepper
4 cups (16 oz.) shredded Italian cheese blend, divided
9 uncooked lasagna noodles
1/4 cup chopped fresh basil

Directions

Drain spinach well, pressing between paper towels. Stir together spinach, chicken, next 5 ingredients, and 3 cups Italian cheese blend in a large bowl.
Spoon one-fourth of chicken mixture into a lightly greased 6-qt. slow cooker. Arrange 3 noodles over chicken mixture, breaking to fit. Repeat layers twice. Top with remaining chicken mixture and 1 cup cheese. Cover and cook on LOW 3 1/2 hours or until noodles are done, mixture is bubbly, and edges are golden brown. Uncover and cook on LOW 30 minutes. Sprinkle with basil. Let stand 10 minutes before serving.
* Reduced-fat Alfredo sauce may be substituted.
** Reduced-fat cream of mushroom soup may be substituted.