• 2 cups chopped cooked chicken
• 1 10¾ -ounce can cream of mushroom soup, undiluted
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 2 cups (8 ounces) shredded Cheddar cheese
• 1 6-ounce jar sliced mushrooms, drained
• ¼ teaspoon pepper
• 1 cup sour cream
• 6 lasagna noodles, cooked and drained
• 1 cup grated Parmesan cheese
• ¾ cup to 1 cup chopped pecans

1. Stir together chicken and next 6 ingredients.
2. Arrange 3 noodles in a lightly greased 11-inch-by-7-inch baking dish; top with half of chicken mixture. Repeat layers with remaining noodles and chicken mixture. Sprinkle with Parmesan cheese and pecans.
3. Bake, covered, at 350° for 45 minutes; uncover, and bake 15 minutes or until bubbly. Let lasagna stand 15 minutes before serving.

To Make Ahead: Cover and chill. Let stand at room temperature 30 minutes before baking; proceed as directed.

To Lighten: Substitute reduced-fat cream of mushroom soup, 2% reduced-fat Cheddar cheese, and reduced-fat sour cream.