Chicken Lasagna Florentine - cooking recipe

Ingredients

2 (10 3/4 ounce) cans cream of chicken soup
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
9 ounces chopped cooked chicken
8 ounces sour cream
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella cheese

Preparation

Combine the first 7 ingredients in a large bowl. Set aside.
Place 3 uncooked lasagna noodles in a 5-qt. slow cooker coated with non-stick spray (or use one of those slow cooker bags and coat that). Break noodles as necessary.
Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
Cover and cook for 1 hour on high; reduce heat to low and cook 5 hours or until pasta is done. (You may be able to just cook on low for 6 hours, I dont know.).
Serve with a green salad and some cheese or garlic bread.