2 (10 1/2 ounce) cans reduced fat cream of chicken soup (undiluted)

1 (10oz) package of frozen chopped spinach, thawed, drained and squeezed dry

1 9 ounce package frozen diced cooked chicken such as Tyson’s

1 (8 ounce) carton reduced fat sour cream

1 cup 1% low fat milk

1/2 cup (2oz) grated fresh Parmesan Cheese

1/2 cup chopped onion

1/2 tsp salt

1/4 tsp pepper

1/8 tsp nutmeg

9 uncooked lasagna noodles

Cooking spray

1 cup (4 ounces) shredded part skim mozzarella cheese

1. Combine first 10 ingredients in a large bowl, stir well.

2. Place 3 uncooked lasagna noodles in the bottom of a crock-pot coated with non-stick cooking spray. Break noodles if necessary to fit slow cooker.

3. Spread 1/3 of spinach mixture over noolde1s. Sprinkle with 1/3 cup mozzarella cheese.

4. Layer 3 more noodles. Top with 1/2 of the remaining spinach mixture and 1/3 cup mozzarella cheese.

5. Top with remaining noodles, spinach mixture and cheese.

6. Cover with lid cook on high setting 1 hour. Reduce heat to low and cook 5 hours or until pasta is done. (I cooked mine on low for about 7 hours and it was fine)

Yields 8 servings - serving size 1 cup, 7 points per serving