Ingredients

• 6 lasagna noodles, uncooked
• 1 10 oz pkge chopped spinach
• 2 cups cooked chicken, chopped
• 8 oz shredded cheddar cheese
• 1/3 cup finely chopped onion
• 1/4-1/2 tsp ground nutmeg
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 tbsp soya sauce
• 1 can cream of mushroom soup, undiluted
• 1 8 oz carton sour cream
• 1 4-1/2 oz jar sliced mushrooms, drained
• 1/3 cup mayonnaise or salad dressing
• 1 cup freshly grated parmesan cheese

Directions

• Cook noodles according to package directions; drain and set aside.
• Drain spinach well, pressing between layers of paper towels.
• Combine spinach, chicken and next 11 ingredients in a large bowl; stir well to blend.
• Arrange 2 noodles in a lightly greased 11x7x3" baking dish with lid.
• Spread 1/3 of the chicken mixture over noodles.
• Repeat with remaining noodles and mixture.
• Sprinkle with parmesan cheese.
• Bake, covered at 350 degrees for 55 - 60 minutes or until bubbly.
• Let stand 15 minutes before cutting
• 8 servings.