Chicken Lasagna (Freezer Meal)

This recipe is one of my most requested. I made it once for my grandparents and it spread through the family like wild fire after that. They all call it “Lexi’s yummy spinach lasagna” And I know it must be good, my two year old asks for seconds of this dish. Don’t be fooled by the simple ingredients and the spinach, this is really yummy. I take it to all of my friends after they have babies and they all thank me for delivering the recipe along with it. Serve with a salad and some garlic bread and you have a winner!
Chicken Spinach Lasagna. (Redbook Magazine, September 2008)
Chicken Lasagna
1. 10 oz frozen spinach, thawed and drained
2. 2 cups cooked, shredded chicken
3. 2 cups grated cheddar cheese
4. 1/3 cup chopped onion
5. 1/2 tsp salt
6. 1/4 tsp pepper
7. 1 Tbsp Soy Sauce
8. 1 can cream of mushroom soup
9. 1 cup sour cream
10. 4 oz sliced mushrooms
11. 1 Tbsp Cornstarch
12. 1/3 cup Mayonnaise (do not use miracle whip)
13. 6 cooked lasagna noodles
14. 1 cup parmesan cheese
15. 1 cup chopped pecans
*Mix first 12 ingredients in a large bowl. Put a layer of cooked noodles in the bottom of a greased freezer safe lasagna pan. Spread half of the chicken mixture over the noodles. Place another layer of noodles on top and spread with remaining chicken mixture. Sprinkle with parmesan cheese then top with pecans and cover tightly with heavy duty foil.  Freeze for up to 2 months.
*To Serve: Thaw overnight in refrigerator and bake uncovered at 375 for 1 hour until cooked through.