What You Need:

2 (11 oz) cans cream of chicken soup
1 (10 oz) pkg. frozen spinach, thawed, drained
1 (9 oz) pkg. cooked chicken, diced
1 (8 oz) carton sour cream
1 C milk
1/2 C Parmesan cheese
1 small onion, chopped
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
9 lasagna noodles, uncooked
1 C mozzarella cheese, shredded

How to Make It:

Place the soup, spinach, chicken and sour cream in large mixing bowl.
Stir to combine.
Pour in the milk and continue stirring until mixed in well.
Add the onion and stir.
Sprinkle in the Parmesan cheese, salt, pepper and nutmeg.
Stir until well combined.
Place 3 lasagna noodles in the bottom of the crock pot.
Pour 1/3 of the spinach mixture over the top of the noodles.
Add 1/3 of the mozzarella cheese.
Continue with 2 more identical layers topping off with the mozzarella cheese.
Cover and cook on high 1 hour.
Reduce heat to low and continue cooking 5 hours.

Tip:

 If the noodles don’t quite fit in the crock pot, you can break them down.  Serve with a side salad and toasted Italian bread.

Crock Pot Wednesdays:

This post is linked to “Crock Pot Wednesdays” over at the Dining with Debbie blog.  Visit her blog for more delicious crock pot recipes.