Ingredients
1 1/2
cups Cascadian Farm™ Frozen Organic Broccoli Florets
3
cups chopped cooked chicken
3 1/2
cups shredded Italian cheese blend (14 oz)
3/4
teaspoon freshly ground pepper
1
can (10 3/4 oz) condensed cream of chicken soup
1
can (10 3/4 oz) condensed cream of mushroom soup
1
container (8 oz) sour cream
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
9
uncooked lasagna noodles
1
cup freshly shredded Parmesan cheese (4 oz)
Preparation
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 (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.
