Chicken Lasagna Florentine

• 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

1. Combine the first 7 ingredients in a large bowl. Set aside.
2. 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.
3. Spread 1/3 of spinach mixture over noodles. Sprinkle with 2/3 cup mozzarella.
4. Layer 3 more noodles, half of remaining spinach mixture, and 2/3 cup mozzarella.
5. Top with remaining 3 noodles, the rest of the spinach mixture, and the remaining mozzarella.
6. 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.).
7. Serve with a green salad and some cheese or garlic bread.

cream of chicken soup, spinach, chicken, sour cream, milk, parmesan cheese, onion, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/chicken-lasagna-florentine-260067 (may not work)