Recipe Swap

1 package baby spinach

1 cooked rotisserie, skin and bones removed

2 cooks freshly graded cheddar cheese

1/3 cup chopped onion

1/2 teaspoon salt

1/4 cup black pepper

1 tablespoon soy sauce

1 (10 oz.) can of cream of mushroom soup

1 cup sour cream

1 (8 oz) pkg of sliced fresh mushroom

1/2 cup mayonnise

6 lasagna cooked noodles

1 cup freshly graded Parmesan

1 cup chopped pecans

Preheat oven to 350 degrees.  In a large bowl, combine everything but the noodles, Parmesan cheese and pecans. In a greased baking  (9 by13) place 3 of the noodles and put half of the chicken/spinach mixture on top.  Place the other 3 noodles and then the rest of the mixture.  Top with the Parmesan cheese and pecans.  Bake for 1 hour.  This will serve 15 people and can be made the day before.