Slow-Cooker Chicken Lasagna

• 1 (10 oz.) pkg. frozen chopped spinach, thawed
• 1 (9 oz.) pkg. frozen diced cooked chicken
• 2 (10 3/4 oz.) cans cream of chicken soup (undiluted)
• 1 (8 oz.) carton sour cream
• 1 c. freshly grated Parmesan cheese
• 1 c. milk
• 1/3 c. mayonnaise
• 9 lasagna noodles (uncooked)
• 3 c. shredded Mozzarella cheese
• 1/3 c. chopped onion
• 1/2 tsp. salt

1. Press spinach between layers of paper towels to remove excess moisture.
2. Combine spinach, chicken, soup, sour cream, Parmesan cheese, milk, onion, mayo and salt in large bowl; stir mixture well.
3. Place 3 uncooked noodles in bottom of a lightly greased 5-quart electric slow cooker.
4. Spread 1/3 of chicken mixture over noodles; sprinkle with 1 cup Mozzarella cheese.
5. Layer with 3 more noodles, 1/2 chicken mixture and 1 cup cheese.
6. Layer remaining ingredients as above.
7. Cover and cook on high setting one hour. Reduce heat to low and cook 5 more hours.

chicken, cream of chicken soup, sour cream, parmesan cheese, milk, mayonnaise, lasagna noodles, mozzarella cheese, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24691 (may not work)