CHICKEN-SPINACH LASAGNA

2 CUPS COOKED CHOPPED-UP CHICKEN (3 CHICKEN BREASTS)
1 PACKAGE FROZEN SPINACH, THAWED AND MOISTURE SQUEEZED OUT)
2 CUPS SHREDDED CHEDDAR CHEESE
1 CAN CREAM OF MUSHROOM SOUP ( I USED THE GARLIC FLAVORED )
1 CUP SOUR CREAM
½ CUP CHOPPED ONION
1 JAR SLICED MUSHROOMS WITH THE JUICE
SALT AND PEPPER TO TASTE

½ POUND LASAGNA NOODLES

1 CUP GRATED PARMESAN CHEESE
1 CUP CHOPPED PECANS

I COOKED THE CHICKEN IN CHICKEN BROTH FOR FLAVOR, COOLED IT AND CHOPPED IT UP, THEN MIXED THE SPINACH, CHEESE, SOUP, SOUR CREAM, ONIONS AND MUSHROOMS, SALT AND PEPPER.

I BOILED THE LASAGNA NOODLES IN CHICKEN STOCK AS WELL FOR ADDED FLAVOR. BUTTER A BAKING DISH AND LAY DOWN A LAYER OF NOODLES, SPREAD HALF THE CHICKEN MIXTURE OVER IT, LAY ANOTHER LAYER OF NOODLES AND THEN SPREAD THE REST OF THE CHICKEN MIXTURE OVER IT. SPREAD THE PARMESAN CHEESE OVER THE CHICKEN MIXTURE AND THEN THE PECANS ON TOP.

BAKE AT 350 FOR ONE HOUR.