Ingredients
- 1 bag (12 oz) Green Giant™ Steamers™ Select® frozen broccoli florets
- 3 cups chopped cooked chicken
- 3 ½ cups shredded Italian cheese blend (14 oz)
- ¾ 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)
Directions
- 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.