Ks Slow Cooker Chicken Spinach Lasagna Recipe 425

K'S SLOW COOKER CHICKEN & SPINACH LASAGNA RECIPE - (4.2/5)

Steps:

• In large bowl stir together spinach, chicken, mushrooms and Italian cheese; mix well. In separate bowl mix Alfredo sauce, mushroom soup, broth, chicken base and pepper; stir well. Add Alfredo sauce mixture to chicken mixture -- stir well. Spray 6 qt. slow cooker with cooking spray. Spread 1/4 of chicken mixture on bottom. Arrange 3 noodles on top, breaking to fit properly. Repeat layers twice. Top with remaining chicken mixture and 1 cup cheddar cheese. Cover and cook on low 3 hrs. 45 min. until mixture is bubbly and brown along edges. Uncover and continue cooking on low 45-50 min. Let stand 10 min. (if it looks a little soupy, don't worry -- it will stiffen up as it sits -- slow cookers do cook differently, though, so you may not see this. I happen to have a 25 yr old crockpot that I received as a wedding gift that still works great! )

K'S SLOW COOKER CHICKEN & SPINACH LASAGNA RECIPE - (4.4/5)

Steps:

• Mix first 9 ingredients together in large bowl. Spread 1/4 of chicken/spinach mixture on bottom of lightly greased slow cooker. Top with 3-4 noodles, breaking if necessary. Follow remaining order: 1/4 chicken mixture 1/3 cheddar cheese 1/3 Italian cheese 1/3 Parmesan cheese 3-4 noodles 1/4 chicken mixture 1/3 cheddar cheese 1/3 Italian cheese 1/3 Parmesan cheese 3-4 noodles 1/4 chicken mixture 1/3 cheddar cheese 1/3 Italian cheese 1/3 Parmesan cheese Top with desired amount of grated Parmesan on top, cover and cook on low for 3 hrs. 45 minutes. Let stand 10-15 minutes before serving. FABULOUS!!!

SLOW-COOKER CHICKEN-SPINACH LASAGNA

Steps:

• Combine chicken, pasta sauce, water and oregano. Mix cream cheese spread, 1-1/2 cups mozzarella, milk and Italian seasoning in medium bowl until blended; stir in spinach.
• Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
• Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until melted.

CHICKEN SPINACH LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.

SLOW COOKER BUFFALO CHICKEN LASAGNA RECIPE

Steps:

• In a large bowl, combine cooked chicken, pasta sauce, and buffalo wing sauce.
• Spread half the sauce mixture in the bottom of a slow cooker sprayed with nonstick cooking spray.
• Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).
• Spread half the ricotta cheese to the top of the noodles, then top with half the shredded cheeses and bell pepper.
• Repeat all layers.
• Sprinkle bleu cheese crumbles on top.
• Pour water over lasagna.
• Cover and cook on low for 4-5 hours or high for 2-3 hours.
• When cooking time is complete, unplug slow cooker and let sit for 10-20 minutes to cool down a little before serving.

CHICKEN AND SPINACH LASAGNA

Steps:

• In a medium saucepan, cook onion in butter until tender.
• Stir in cornstarch, basil, garlic powder and nutmeg.
• Add milk all at once.
• Cook and stir until thickened and bubbly; stir in spinach.
• In medium bowl, stir in together Ricotta and egg.
• Add mozzarella and half of parmesan; mix well.
• Preheat oven to 350 degrees.
• Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
• Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
• Repeat layers.
• Top with remaining Parmesan cheese.
• Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
• Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!

SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA

Steps:

• Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
• Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
• Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.

SLOW COOKER SPINACH LASAGNA

Steps:

• Combine ricotta, 1 cup mozarella, 1/4 cup parmesean, eggs, spinach, and soup mix.
• In 6 quart slow cooker, spread 1 cup sauce. Layer 4 lasagna noodles, broken to fit, then 1 cup sauce, and 1/2 ricotta mixture. Repeat. Top with remaning 4 noodles and 2 cups sauce. Reserve remaining sauce. Cook covered on low 5 to 6 hours.
• Sprinkle with remaining cheeses. Cover and cook 10 minutes. Let stand 10 minutes before serving. Serve with remaining sauce heated.
• recipe calls for 2 - 1lb 10oz jars of pasta sauce. Would not let me post it like that.

CHEESY CHICKEN AND SPINACH LASAGNA

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter 3 to 5 minutes, stirring frequently, until golden brown.
• Stir in Sauce Mix, hot water and 1 cup milk. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in spinach and tomato. Remove from heat.
• Stir Supreme Topping Mix and 1/4 cup milk about 30 seconds or until almost smooth. Stir chicken mixture; pour cheese mixture evenly over chicken mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).

CHICKEN LASAGNA WITH SPINACH

Steps:

• Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
• While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
• Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
• Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
• Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
• Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.