Chicken and Spinach Lasagna
Fresh Baked Garlic Bread Knots
Ingredients
- ¾ lb boneless, skinless chicken breasts, cut into large chunks
- ½ (10-oz) pkg frozen chopped spinach, thawed
- ½ (16-oz) jar Alfredo sauce
- ½ (10.5-oz) can cream of mushroom soup
- ½ cup low-sodium chicken broth
- ¼ tsp pepper
- 1½ cups shredded Italian-blend cheese, divided
- 4 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 1 cup cheese.
- Spoon one-third of chicken mixture into a lightly greased 3- to 4-quart slow cooker.
- Arrange 2 lasagna noodles over chicken mixture, breaking as needed to fit. Repeat layers. Top with remaining chicken mixture and ½ 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
- 3 frozen garlic bread knots
Side Dish Instructions
- Cook bread knots according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| 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.
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