Crockpot Chicken Lasagna Florentine Submitted by: Brenda Serves:
Ingredients:
6 oz uncooked chicken tenders 1/2 cup Parmesan/Romano cheese mixture 1 can 98% fat free cream of mushroom soup 2 oz 2% mozzarella cheese 1/3-cup low sodium chicken broth 1/2 cup skim milk 1 LB fresh mushrooms (sliced) 1/3 yellow or orange medium pepper (chopped)	1/2 clove garlic (diced) 2 tablespoons red onion (chopped) 2 small carrots (cut in small pieces) 1/2cup fresh spinach (chopped) 4 lasagna noodles
Cooking Instructions:
Boil lasagna noodles until done. Meanwhile, cook chicken tenders in skillet with non-stick spray until juices run clear. Remove from skillet and let cool then cut in small pieces. Mix parmesan/Romano cheese and soup together, add chicken, carrots, onion, milk, chicken broth, garlic and spinach. Mix well. Sauté pepper with non-stick spray. Add to soup mixture. Then Sauté mushrooms in same skillet with non-stick spray and two quick squirts of olive oil. Add to soup mixture. Spray 8 x 8 pan with non-stick spray. Cover bottom of pan with very small amount of soup mixture, then layer with noodles cutting noodles to fit pan. Add a layer of the soup mixture. (Approximately half of the mixture.) Sprinkle lightly with mozzarella (approximately ˝ oz). Do another layer of noodles and ˝ of soup mixture. This should use the remainder of space in the pan. Top with remaining mozzarella cheese. Cover with foil. Bake at 350 degrees for 45 minutes. Remove foil turn oven temperature up to 450 degrees and cook another 15 minutes. Remove from oven and let sit approximately 10-15 minutes to thicken sauce.
Serving Suggestions:
Nutrition Facts: