Chicken and Spinach Lasagna

I was so anxious to try this new recipe I had just come across, that it did not matter that it was warm and sunny outside.  It was the perfect day for grilling, but instead our meal came from a crock pot!!!

1 pkg. [10 oz.] frozen chopped spinach, thawed and water squeezed out of
3 cups chopped cooked chicken
2 cups matchstick carrots
2 [10 oz.] packages refrigerated Alfredo sauce
1 can cream of mushroom soup
1 cup chicken broth
1/2 tsp pepper
4 cups Italian blended cheeses, shredded
uncooked lasagna noodles
1/4 cup fresh basil

Combine spinach, chicken, carrots, Alfredo sauce, soup, broth, pepper and 3 cups of the cheese.
 Put a quarter of the sauce in a greased 6 quart crock pot. Then put a layer of uncooked lasagna, breaking them to fit. Repeat layers two more times, then end with a layer of the sauce. Sprinkle the 1 cup of cheese over the top.
Cook on Low for 3 1/2 hours until noodles are soft and the mixture is bubbly and browning around the edges. Remove cover and cook for 30 more minutes. Sprinkle with fresh basil before serving..

Okay... I used my 6 quart crock pot but this was done in closer to 3 hours... than 3 1/2 and the bottom was pretty crunchy. It also only filled the crock pot maybe a little more than half way. The next time I think I will make it in the 4 quart crock pot and hope that the bottom doesn't brown !  I did not use matchstick carrots but instead cut small carrots in small rounds. They were a little on the crunchy side. Matchstick carrots probably would have been cooked all of the way through. 

We absolutely loved this casserole!!!!  It is very rich, but so full of flavors and so easy to throw together. This is also the first time I have ever come across a crock recipe that calls for cooking with the top off for a certain period of time.