The holiday season is now in full swing! The shopping, the decorating, the parties, etc, etc . . . It can get so crazy and stressful sometimes! I seriously plan on using my slow cooker a couple of times a week this month because if I can whip up a delicious dinner in a couple of minutes in the morning and have it ready come dinnertime, it’s just one less thing to stress about. And when you taste this, you will definitely add it to your meal rotation. It was a big hit with the entire family! Add some Easy Parmesan Garlic Knots and a green salad and you have a delicious meal that is ready in a matter of minutes!
10-12 lasagna noodles, uncooked (it just depends on the size and shape of your slow cooker)
2 (16 oz) jars alfredo sauce
1/3 cup water
1 1/2 cups chicken, cooked and diced
1 (16 oz) container cottage cheese (or you could use ricotta cheese)
2 cups grated mozzarella cheese
1 (2.25 oz) can sliced black olives
2 Tablespoons Parmesan cheese
1 teaspoon dried parsley
*You will want to use a LARGE slow cooker, such as a 5-6 quart pot.
Spray your slow cooker with nonstick cooking spray. Break 3-4 noodles to fit in the bottom of your slow cooker. Layer a third of the Alfredo sauce, half of the water, and half of the chicken over the noodles. Spread half of the cottage cheese and sprinkle a third of the mozzarella cheese over the chicken layer. Spread half of the olives on top. Add another layer of noodles. Layer a third of Alfredo sauce, remaining chicken, water, and cottage cheese. Sprinkle second third of mozzarella. Layer remaining noodles, sauce, and mozzarella. Top off with the rest of the olives, Parmesan cheese, and dried parsley. Cover and cook on LOW for 4-5 hours (no longer than 5 hours because the noodles go soft and mushy).