Slow-Cooker Chicken Broccoli Lasagna

Slow-Cooker Chicken Broccoli Lasagna

Looking for an Italian dinner tonight? Then check out this hearty slow cooked lasagna featuring chicken, noodles and broccoli.

Brooke1999Brooke1999
Servings10
Difficultyeasy
Dinner / Supper

Ingredients

  • 1.5 cupCascadian Farm™ Frozen Organic Broccoli Florets
  • 3 cupChicken, chopped cooked
  • 3.5 cupItalian cheese blend (14 oz), shredded
  • 0.75 tspground pepper, freshly
  • 1 cancondensed cream of chicken soup, 10 3/4 oz
  • 1 cancondensed cream of mushroom soup, 10 3/4 oz
  • 1 containerSour Cream, 8 oz
  • 1 packagefresh mushrooms (about 3 cups), 8 oz, sliced
  • 9uncooked lasagna noodles
  • 1 cupParmesan cheese (4 oz), freshly shredded

Instructions

  1. 1

    Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli.

  2. 2

    Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.

  3. 3

    Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.