Slow-Cooker Pesto Chicken-Spinach Lasagna

• 2 cups finely chopped cooked boneless skinless chicken breasts
• 1 jar (24 oz.) CLASSICO FAMILY FAVORITES Traditional Pasta Sauce
• 1 cup water
• 1/2 tsp. dried oregano leaves
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
• 1 pkg. (8 oz.) KRAFT Shredded Four Cheese, divided
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
• 6 lasagna noodles, uncooked, broken to fit inside slow cooker
• 2 Tbsp. KRAFT Grated Parmesan Cheese

1. Combine chicken, pasta sauce, water and oregano.
2. Mix cream cheese spread, pesto, 1-1/2 cups shredded cheese and spinach until blended.
3. Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese spread mixture.
4. Cover with 2 cups chicken mixture.
5. Top with remaining noodles, cream cheese mixture and chicken mixture.
6. Cover with lid.
7. Cook on LOW 4 to 6 hours or until liquid is absorbed.
8. Sprinkle with remaining cheeses; cook, covered, 10 min.
9. or until melted.

chicken breasts, pasta sauce, water, oregano, philadelphia cream cheese, four cheese, lasagna noodles, parmesan cheese

Taken from www.kraftrecipes.com/recipes/slow-cooker-pesto-chicken-spinach-lasagna-160807.aspx (may not work)