Italian

Creamy Tex-mex Chicken and veggie lasagna(noodle free) is for Dinner.

Creamy Tex-mex Chicken and veggie lasagna(noodle free) takes 30 minutes to prepare.

Creamy Tex-mex Chicken and veggie lasagna(noodle free) takes 45 minutes to cook.

Creamy Tex-mex Chicken and veggie lasagna(noodle free) makes 8 servings.

The ingredients for Creamy Tex-mex Chicken and veggie lasagna(noodle free) are:

2 Cans of 98% Fat Free Cream of Chicken soup
1 cup Chicken Broth
8 oz container of Lowfat Plain Yogurt
4 cups of cooked chicken cubed
1 cup frozen spinach
8 oz grated mozerella part skim
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
3 medium Squash
6 large zucchini

Here is how you make Creamy Tex-mex Chicken and veggie lasagna(noodle free):

Preheat oven to 350. Mix soup, broth, and yogurt together and set aside. Mix chicken, spinach, half of cheese, and spices. Slice your squash and zucchini long ways and lay at the bottom of a large casserole dish. Top with chicken mixture and then top with cream mixture. Repeat layers until dish is full. Enjoy! Serving size is about 8 -1.5 cups.Number of Servings: 8Recipe submitted by SparkPeople user CARIDAUGH.

The nutritional information for Creamy Tex-mex Chicken and veggie lasagna(noodle free) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 278.4

• Total Fat: 8.0 g
• Cholesterol: 92.2 mg
• Sodium: 761.9 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 2.1 g
• Protein: 38.8 g

Creamy Tex-mex Chicken and veggie lasagna(noodle free) is Italian cuisine.

The dietary needs meet for Creamy Tex-mex Chicken and veggie lasagna(noodle free) is Low Carb