Chicken Lasagna Florentine

1. 9-10 Lasagna Noodles-cooked per directions on the box sometimes I use
2. the no-cook noodles
3. 1 (10 oz.) pkg frozen chopped spinach-thawed and well drained if Im
4. using the no-cook noodles I dont drain the spinach as well
5. 3 cups of chopped cooked chicken
6. 2 1/2 cups shredded white cheddar cheese
7. 1/2 cup finely chopped onion
8. 1/2 tsp nutmeg
9. 1 1/2 Tbsp cornstarch
10. 1/2 tsp pepper
11. 2 Tbsp soy sauce
12. 1 (10 3/4 oz) can cream of mushroom soup
13. 10 oz sour cream
14. 1 (4.5 oz) jar of slice mushrooms, drained
15. 1/2 cup mayo or salad dressing

Combine all these ingredients (except the noodles) in a large bowl or container with a lid. Sometimes I start the day before throwing things in as I am able. Mix well.

Assmble Lasagna:

Arrange 3 noodles in a lightly greased 9 by 13 inch baking dish. Spread 1/3 of chicken mixture over noodles. Repeat with 3 more noodles and another 1/3 of the chicken mixture. After third layer of chicken Sprinkle with parmesan cheese and pecan topping.

1. 1 cup freshly grated parmesan cheese
2. Butter pecan topping

Butter Pecan Topping: Melt 2 Tbsp butter in a frying pan. Add 1 cup of chopped nuts and cook 3-5 minutes on med heat.

Cover and Bake for 55-60 minutes at 350 degrees.