Chicken Lasagna Florentine

By angielaine

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed
• 2 cups chopped roasted chicken
• 1 (10 3/4-ounce) can cream of chicken and mushroom soup, undiluted
• 1 (10 3/4-ounce) can cream of onion soup, undiluted
• 1 (8-ounce) container sour cream
• 1 cup milk
• 1 (8-ounce) package sliced fresh mushrooms, chopped
• 1/2 tsp pepper
• 1/4 tsp salt
• 3 1/2 cups shredded Colby-jack cheese blend, divided
• 9 uncooked lasagna noodles
• 1 cup grated Parmesan cheese
• 1/2 cup pecans

Preparation

Step 1

Drain spinach well, pressing between paper towels to remove excess moisture. Stir together spinach, chicken, and next 7 ingredients in a large bowl; stir in 2 cups Colby-jack cheese. Arrange 3 uncooked noodles in a lightly greased 5-quart slow cooker, breaking noodles as necessary to fit in slow cooker. Spread one-third of chicken mixture over noodles; sprinkle with ½ cup Colby-jack cheese. Repeat layers twice. Sprinkle with parmesan cheese and pecans. Cover and cook on low 3 ½ to 4 hours or until noodles are done. Let stand 10 minutes before serving.