Chicken and Spinach Lasagna

• 4 medium chicken breasts
• 1 medium onion, finely chopped
• 8 ounces sliced mushrooms
• 1 head garlic, crushed
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) soup can filled with milk
• 9 lasagna noodles, boiled
• 12 cup mozzarella cheese
• 1 pinch basil
• 2 teaspoons Tony Chachere's Seasoning
• 1 (16 ounce) bag spinach
• 16 ounces ricotta cheese
• 1 (16 ounce) jar alfredo sauce

1. Saute garlic and onion in a large skillet.
2. Add chicken.
3. Heat spinach in microwave for 5 minutes and drain well.
4. Once chicken is cooked, add spinach, cream of chicken, can of milk, and sesonings.
5. Mix well.
6. Add the ricotta cheese and 1/2 the cheese.
7. Stir over medium heat until melted.
8. Layer 9x13 with 3 noodles then sauce alternately.
9. Cover with the alfredo sauce and the other half of Mozzarella cheese.
10. Bake covered at 325 for 35 minutes or until bubbly.

chicken breasts, onion, mushrooms, garlic, cream of chicken soup, milk, lasagna noodles, mozzarella cheese, basil, chachere, spinach, ricotta cheese, alfredo sauce

Taken from www.food.com/recipe/chicken-and-spinach-lasagna-163411 (may not work)