2 (10.5oz) cans condensed reduced-fat cream of chicken
1 pkg frozen chopped spinach (10oz) thawed, drained and squeezed
1 (9oz) package frozen diced cooked chicken
1 (8oz) carton reduced fat sour cream
1 cup 1% milk
1/2 cup (2oz) Parmesan cheese
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg
9 uncooked lasagna noodles
1 cup shredded part skim mozzarella
1. Combine first 10 ingredients in large bowl and stir well.
2. Coat CP with spray and place 3 uncooked lasagna noodles in bottom of cooker. Break noodles in half as necessary to fit. Spread 1/3 spinach mixture over noodles; sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half REMAINING spinach mixture, and 1/3 cup mozzarella. Top with remaining noodles and spinach. Sprinkle with remaining cheese.
3. Cover with lid; cook on high 1 hour and reduce to low 5 hours or until done.
8 servings (1 cup) 7 points each serving