Chicken Lasagna Florentine

I made this the other night .... Eric loved it but I thought it tasted too much like the cream of chicken soup - so if I make it again I would only put in one can of the soup & maybe add a tiny bit of garlic to it. Enjoy!

Makes: 8 - 1 cup servings

Ingredients:
2 (10 3/4 oz.) cans condensed cream of chicken soup - undiluted
1 (10oz.) package frozen chopped spinach - thawed, drained & squeezed dry
1 (9oz.) package frozen diced cooked chicken
1 (8oz.) carton of sour cream
1 cup milk
1 cup grated fresh parmesan cheese
1/3 cup chopped onion
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
9 uncooked lasagna noodles
1 cup shredded mozzarella cheese
cooking spray

Directions:
1) Combine first 10 ingredients in a large bowl - stir well

2) Place 3 uncooked lasagna noodles in bottom of a 5-quart crock pot coated with cooking spray. Breaking noodles in half if needed to fit in crock pot.

3) Spread one-third of spinach mixture over noodles, sprinkle with 1/3 cup mozzarella cheese

4) Keep repeating steps until all noodles, cheese & spinach mixture is used.

5) Cover crock pot with lid, cook on low heat for 6 hours or until pasta is cooked.