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Chicken-and-Spinach Lasagna

Chicken-and-Spinach Lasagna

Easy Side: Toss 1 (5-oz.) package mixed salad greens with 2 cups each refrigerated unsweetened pink grapefruit sections and diced avocado, 1/2 cup sweetened dried cranberries, and 1/3 cup bottled poppy seed dressing.

Southern Living OCTOBER 2010

  • Yield: Makes 6 servings
  • Total: 4 Hours, 30 Minutes


  • 1 (10-oz.) package frozen chopped spinach, thawed
  • 3 cups chopped cooked chicken
  • 2 cups matchstick carrots
  • 2 (10-oz.) packages refrigerated Alfredo sauce*
  • 1 (10 3/4-oz.) can cream of mushroom soup**
  • 1 cup chicken broth
  • 1/2 teaspoon pepper
  • 4 cups (16 oz.) shredded Italian cheese blend, divided
  • 9 uncooked lasagna noodles
  • 1/4 cup chopped fresh basil


1. Drain spinach well, pressing between paper towels. Stir together spinach, chicken, next 5 ingredients, and 3 cups Italian cheese blend in a large bowl.

2. Spoon one-fourth of chicken mixture into a lightly greased 6-qt. slow cooker. Arrange 3 noodles over chicken mixture, breaking to fit. Repeat layers twice. Top with remaining chicken mixture and 1 cup cheese. Cover and cook on LOW 3 1/2 hours or until noodles are done, mixture is bubbly, and edges are golden brown. Uncover and cook on LOW 30 minutes. Sprinkle with basil. Let stand 10 minutes before serving.

* Reduced-fat Alfredo sauce may be substituted.

** Reduced-fat cream of mushroom soup may be substituted.


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Chicken-and-Spinach Lasagna Recipe