No need to cook the lasagna noodles for this one. 🙂 YEAH BABY!!!

Ingredients:
1 (10 oz.) pkg. frozen chopped spinach, thawed
2 cups chopped roasted chicken
1 (10-3/4 oz.) can cream of chicken and mushroom soup, undiluted
1 (10-3/4 oz.) can cream of onion soup, undiluted
1 (8 oz.) container sour cream
1 cup milk
1 (8 oz.) pkg. sliced fresh mushrooms, chopped
1/2 tsp. pepper
1/4 tsp. salt
3.5 cups shredded colby-jack cheese blend
9 uncooked lasagna noodles
1 cup freshly shredded Parmesan cheese
1/2 cup chopped pecans (I used walnuts because it was what we had on hand)

Step One: Drain spinach well, pressing between paper towels to remove excess moisture.

Step Two: Stir together spinach, chicken, and next 7 ingredients in a large bowl; stir in 2 cups colby-jack cheese. You’ll notice by my picture that I actually pureed the spinach. This is completely not necessary, but I had already done it for a different recipe so I went ahead and used that.

Step Three: Arrange 3 uncooked noodles in a lightly greased 5 quart slow cooker, breaking noodles as necessary to fit in slow cooker. (do whatever works for the size of your crock pot) Spread one-third of chicken mixture over noodles; sprinkle with 1/2 cup colby-jack cheese. Repeat layers twice. Sprinkle with Parmesan cheese and pecans.

Step Four: Cover and cook on LOW 3.5-4 hours or until noodles are done. Let stand 10 minutes before serving. Makes 6 to 8 servings.

This recipe comes from page 145 in the Southern Living Slow Cooker Cookbook.

Check back tomorrow for a fruit bouquet like the kind you can get from Edible Arrangements.