Chicken Lasagna Florentine Recipe

6 lasagna noodles -- uncooked

1 10 oz pkg. frozen chopped spinach -- thawed

2 cups chopped cooked chicken

2 cups shredded cheddar cheese --

8 oz.

1/3 cup finely chopped onion

1/4 tsp freshly ground nutmeg

1 tablespoon cornstarch

1/2 tsp salt

1/4 tsp pepper

1 tablespoon soy sauce

1 can cream of mushroom soup -- undiluted

1 8 oz carton sour cream

1 4 1/2 oz jar sliced mushrooms -- drained

1/3 cup mayonnaise

1 cup freshly grated Parmesan cheese --

4 oz.

2 tablespoons butter or margarine

1 cup chopped pecans

11 ingredients (cheese, onion, nutmeg, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms, mayonnaise). Stir well. Arrange

2 noodles in a lightly greased

11x7" baking dish. Spread half of chicken mixture over noodles. Repeat procedure with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese. Melt butter in a skillet over medium heat; add pecans and cook

3 minutes. Sprinkle nuts over top of casserole. Cover and bake at

350 F for 55-60 minutes or until hot and bubbly. Let stand 15 minutes before cutting and serving.