Slow-Cooker Chicken Broccoli Lasagna
1 pkg(12 oz) frozen broccoli florets
3 ccooked chicken
3 1/2 cshredded italian cheese blend
3/4 tspground pepper
1 can(s)cream of chicken soup
1 can(s)cream of mushroom soup
1 pkg(8 oz) sour cream
3 csliced fresh mushrooms
9lasagna noodles, uncooked
1 cshredded parmesan cheese
How to Make Slow-Cooker Chicken Broccoli Lasagna
- 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.
- 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 (break noodles as needed to fit), one-forth of the chicken mixture and 1/2 of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
- Cover, cook on low heat setting 3 1/2 to 4 hours or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper and cheese, as desired.