I got this recipe from my neighbor who I *think* got it from Southern Living's Quick & Easy Weeknight Cookbook. It is so good! I hope you like it.
2 cans cream of chicken soup
1 (10 oz.) pkg frozen chopped spinach, thawed, drained and squeezed dry
1 (9 oz.) pkg frozen diced cooked chicken (or 2 cooked chicken breasts, chopped--rotisserie chicken works great too)
1 cup milk
1/2 cup shredded parmesan cheese
1/3 cup chopped onion
9 uncooked lasagna noodles
2 cups shredded mozzarella
Combine first 7 ingredients (everything but noodles and mozzarella) in large bowl. Place 3 uncooked noodles in crockpot coakted with cooking spray, breaking noodles in half. Spread 1/2 of the mixtrue over it, sprinkle with 2/3 cup mozzarella. Layer 3 more nooldes, mix and cheese two more times. Top with cheese. Cover and cook on high 1 hour, reduce to low and cook 4 hours, or until pasta is done. Watch it closely, sometimes mine will start to get overdone.
It is VERY important to get as much moisture out of the spinach as possible or else the dish has a bitter taste. After draining it, I squeeze it in a bunch of paper towels and it does the trick.
*This is courtesy of my friend Rachel. This is also a huge favorite!