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Ingredients
2 (11 oz) Cans cream of chicken soup
10 Ounces fresh spinach, cleaned & chopped
1/2 Pound chicken, cooked & diced
8 Ounces sour cream
1 Cup milk
1/2 Cup Parmesan cheese
1 Small onion, chopped
1/2 Teaspoon salt
1/4 Teaspoon pepper
1/8 Teaspoon nutmeg
9 Lasagna noodles, uncooked
1 Cup mozzarella cheese, shredded
Instructions
Place the soup, spinach, chicken and sour cream in large mixing bowl, then stir to combine the ingredients. Pour in the milk and continue stirring until ingredients are mixed well. Add the onion and stir well. Sprinkle in the Parmesan cheese, salt, pepper and nutmeg, stirring until well combined.
Place 3 lasagna noodles in the bottom of the crockpot. 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 for 5 hours.