Chicken Lasagna Florentine

Lasagna Noodles
1 1/2 Pkg Frozen Chopped Spinach – Thawed and Drained
3 Cup Chopped Cooked Chicken
3 Cup Shredded Cheddar Cheese
½ Cup Finely Chopped Onion
½ t. Freshly Ground Nutmeg
1 ½ T. Cornstarch
¾ t. Salt
3/8 t. Pepper
1 ½ T. Soy Sauce
1 ½ Can Cream of Mushroom Soup
12 oz Sliced Canned Mushrooms
½ Cup Margarine
1 ½ Cup Parmesan Cheese

Butter Pecan Topping:
3T. Margarine
1 ½ Cup Pecans, Chopped
Sauté 3T. margarine in skillet and sauté pecans for 3 minutes.

Cook pasta and drain. Drain spinach well. Combine spinach, chicken, and next 11 ingredients in a large bowl. Stir well. Arrange 3 noodles in 9” x 12” pan (greased). Spread 1/3 of chicken mixture over noodles. Repeat 2 more times, ending with the chicken mixture. Sprinkle with parmesan cheese, then Butter Pecan Topping.

Cover and bake at 350 degrees for 55-60 minutes or until hot and bubbly. Let stand 15 minutes before cutting.

Note: This recipe was given to me to be used in a 7” x 11” pan. I used 1 ½ recipes for the 9” x 12” dish – hence the odd things like 1 ½ boxes of spinach.