WHAT'S FOR DINNER?

Chicken Spinach Lasagna

16 lasagna noodles, cooked
1 (10 oz) pkg. frozen chopped spinach, thawed and drained well
4 cups diced chicken (I use the herb flavored rotisserie chicken from the deli)
4 cups shredded cheddar
2/3 cup finely diced onion
1/2 tsp nutmeg
2 Tbsp flour
1 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce
2 cans cream of mushroom
16 oz. sour cream
2/3 cup mayonnaise

Topping:
2 cups grated parmesan
4 Tbsp butter
2 cups chopped pecans (If you don't like nuts you can use mozzarella cheese. Just be sure to cover with foil when you bake so cheese does not burn.)

Combine all ingredients except noodles in very large bowl. In a large and deep baking dish, layer chicken mixture, noodles, chicken, noodles, chicken. Sprinkle with parmesan cheese. Melt butter in skillet, add chopped pecans to lightly toast. Sprinkle over cheese. Bake for 1 hour at 350 degrees.

Will make: 1 9x13 dish and an 8x8 dish-Freezes Well!