Chicken and Spinach Lasagna
Fresh Baked Garlic Bread Knots
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into large chunks
- 1 (10-oz) pkg frozen chopped spinach, thawed
- 1 (16-oz) jar Alfredo sauce
- 1 (10.5-oz) can cream of mushroom soup
- 1 cup low-sodium chicken broth
- ½ tsp pepper
- 3 cups shredded Italian-blend cheese, divided
- 9 uncooked lasagna noodles
Instructions
- Boil chicken in water to cover 15 to 20 minutes until done; drain and chop.
- Drain spinach well, pressing between paper towels. Stir together spinach, chicken, sauce, soup, broth, pepper, and 2 cups cheese.
- Spoon one-fourth of chicken mixture into a lightly greased 5- to 6-quart slow cooker.
- Arrange 3 lasagna noodles over chicken mixture, breaking as needed to fit. Repeat layers twice. Top with remaining chicken mixture and 1 cup cheese.
- Cover and cook on LOW 3½ hours or until noodles are tender and mixture is bubbly. Uncover and cook on LOW 30 minutes. Let stand 10 minutes.
Side Dish Ingredients
- 1 (7.3-oz) pkg frozen garlic bread knots
Side Dish Instructions
- Cook bread knots according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
650
|
130
|
780
|
| Fat (g) | 32 | 4 | 36 |
| Sat. Fat (g) | 15 | 1 | 16 |
| Protein (g) | 50 | 3 | 53 |
| Carb (g) | 41 | 19 | 60 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 1168 | 220 | 1388 |
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
