Chicken-and-Spinach Lasagna

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.

Chicken-and-Spinach Lasagna
Photo: Oxmoor House
Total Time:
4 hrs 30 mins
6 servings


  • 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


  1. Drain spinach well, pressing between paper towels. Stir together spinach, chicken, next 5 ingredients, and 3 cups Italian cheese blend in a large bowl.

  2. 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.

  3. * Reduced-fat Alfredo sauce may be substituted.

  4. ** Reduced-fat cream of mushroom soup may be substituted.

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