Chicken Lasagna Florentine

• 1 (10 ¾ oz) cans condensed reduced-fat, reduced sodium cream of chicken soup, undiluted
• 1 (10 oz) package frozen chopped spinach, thawed, drained and squeezed dry
• 1 (9 oz) package frozen diced cooked chicken
• 1 (8 oz) carton reduced sour cream
• 1 cup 1 % milk
• ½ cup (2 oz) grated parm cheese
• 1/3 cup chopped onion
• ½ tsp salt
• ¼ tsp pepper
• 1/8 tsp ground nutmeg
• 9 uncooked lasagna noodle
• Cooking spray
• 1 cup (4 oz) shredded part-skim mozzarella cheese

1. Combine first 10 ingredients in a large bowl, stirring well.
2. Place 3 uncooked lasagna noodles in the bottom of a 5 quart slow cooker coated with cooking spray.  Break noodles in half as necessary to fit. 
3. Spread 1/3 of spinach mixture over noodles; sprinkle with 1/3 cup mozz cheese.
4. layer 3 more noodles, half of remaining spinach mixture, and 1/3 cup mozz cheese
5. Top with remaining noodles and spinach mixture and remaining 1/3 cup mozz cheese
6. Cover with lid and cook on high for 1 hr.  Reduce slow cooker to low heat setting and cook for 5 more hours, or until pasta is down.  

 By Heather Miller