Ingredients
Scale
- 2 cups low sodium chicken broth
- 1 tablespoon corn starch
- 2 small boneless skinless chicken breasts, (or 1 large)
- ¼ cup frozen spinach, thawed and squeezed dry
- ⅓ cup herb and garlic cream cheese
- 1 teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 tablespoon grated Parmesan cheese
- 8 lasagna noodles, broken (230g)
- 1 cup shredded mozzarella cheese
Instructions
- Whisk together the chicken broth and corn starch in a bowl.
- Add the broth mixture, chicken, spinach, cream cheese, salt, Italian seasoning, and black pepper into a 3-4 quart crockpot.
- Cover and cook on low for 3 hours or until the chicken shreds easily. Shred the chicken and return it to the slow cooker, adding the Parmesan cheese. Stir well to combine with the cream cheese sauce.
- Add the broken lasagna noodles, cover, and switch the crockpot to high. Cook for an additional 10-15 minutes.
- Stir the contents, making sure the top lasagna noodles are submerged in the liquid. Press down to submerge as many noodles as possible. Top with shredded mozzarella cheese, cover, and cook on high for 15 minutes or until the noodles are al dente.
- Turn off the crockpot and let the lasagna rest for 10-15 minutes before serving.
Notes
You can substitute the chicken breasts for rotisserie chicken to save time.
For added flavor, use homemade chicken broth.
For a lighter version, use low-fat cream cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 422
- Sugar: 1g
- Sodium: 782mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 84mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.