Back about in 2010, when we used to own a small town bar, we did pot luck for the locals, every Thursday. I was always trying to find something new and exciting to make and came across a recipe for a crock pot chicken lasagna. Now, I am not a big fan of lasagna, mainly because of some of the ingredients. But, I love chicken and like spinach and thought I would change this up a bit to my liking. I hope you try it, and like it as much as we do, and as the whole group at the pot luck that night did. I passed out many copies of my version of the recipe.
1.5 Cups Sour Cream
1 Cup Almond Milk
1 Can Cream of Chicken Soup
1 Cup Parmesan Cheese
1 Cup Cheddar Cheese
1 Cup Mozzarella Cheese
3 – 4 Large Chicken Breasts
Package of Frozen Spinach
Lasagna Noodles (Uncooked)
I boil my chicken in water, till about done, then cut into chunks.
Put the spinach in a colander, run under water to thaw. Drain and squeeze out all the water and cut up really good.
Mix together the sour cream, cream of chicken soup, milk chicken and spinach. Season with some salt and pepper.
Break up your noodles to layer in the bottom of your crock pot. You don’t have to be picky, they cook up just fine.
Layer the noodles, then add a layer of the wet mixture over the noodle, then sprinkle a bit of each cheese over the wet mixture.
Continue making layers until you run out of the wet mixture. I usually end up with 3 layers. You can also mix the cheese all into the wet mixture if you like, as it all ends up melting and combining when hot.
Once all layers are done, cover and cook 3-5 hours depending on how many layers. You can test at about 3-4 hours and see if the noodles are soft. The edges get nice and crispy. Enjoy, and pass the recipe to all you feel would love this! It is soooo good!