Crockpot Chicken Recipe: Little Italy Chicken And Spinach

Life is busy in today's world, and the crockpot has quickly become an essential tool in today's kitchens. It couldn't be simpler. Just add your ingredients to the pot, plug it in, turn it on, and you'll have a ready-cooked meal in no time. That way, you can work, play, and spend your day as you like, knowing you'll have a delicious meal waiting for you when you get home.

There's nothing like the smell of cooking when you get home after a long day. There is no shortage of crockpot chicken recipes. If you plan a little ahead of time and follow a crockpot chicken recipe, your life will be much easier and more convenient, and you'll be the hero of your family.

Another benefit of crockpot cooking is that the crockpot doesn't heat up your kitchen. While this is a great advantage in the summer, don't limit crockpot cooking to just the hot summer months. Making crockpot recipes is a year-round adventure, especially in the winter when you can enjoy the aromas of slow-cooking food all day long.

This is one of my favorite crockpot chicken recipes. Served with a side salad and Italian bread, this is a dish that can be enjoyed by a crowd. Tip: If the pasta doesn't fit completely into the casserole, feel free to chop it up. enjoy!

little Italian chicken and spinach

2 cans (11 oz) of cream of chicken soup

1 package (10 oz) frozen spinach, thawed and drained

1 package (9 ounces) of cooked chicken, diced

1 (8 oz) carton of sour cream

1 cup of milk

1/2 cup Parmesan cheese

1 onion (chopped)

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon nutmeg

9 lasagna noodles (raw)

1 cup grated mozzarella cheese

Combine the soup, spinach, chicken, and sour cream in a large mixing bowl and mix the ingredients together.

Pour in the milk and continue stirring until the ingredients are well mixed.

Next, add the onions and stir well.

Sprinkle with Parmesan, salt, pepper, and nutmeg, and stir until well combined. Place three lasagna noodles in the bottom of a Dutch oven.

Pour 1/3 of the spinach mixture over the noodles.

Add 1/3 of the mozzarella cheese. Add two more of the same layer and cover with mozzarella cheese.

Cover and simmer on high heat for 1 hour.

Reduce the heat and continue cooking for 5 hours.

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