Food and Recipes Meat Chicken Chicken-and-Spinach Lasagna Be the first to rate & review! 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 Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on January 4, 2018 Print Rate It Share Share Tweet Pin Email 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. Rate it Print